Every Thursday on the Good Food Blog we share a recipe from our archives.
Linda Gassenheimer is the author of More Low-Carb Meals in Minutes, published by Bay Books. She first shared this recipe this recipe for Creole Chicken with Quick Brown Rice and Watermelon Cubes on September 6, 2003.
Creole Chicken with Quick Brown Rice and Watermelon Cubes
Makes 2 servings.
- 1 tsp olive oil
- 1 1/2 cup chopped onion
- 1 cup diced green pepper
- 4 garlic cloves, crushed
- 2 cups no sugar added chopped tomatoes
- 2 tsp dried oregano
- 1 tablespoon Worcestershire sauce
- 1/8 tsp cayenne pepper
- 3/4 pound roasted boneless, skinless chicken breast, cut into 1 inch cubes Salt and freshly ground black pepper
- Hot pepper sauce
Heat olive oil in a medium-size non-stick skillet on medium-high heat and add onion, green pepper and garlic. Saute 2 minutes. Add tomatoes, oregano, Worcestershire sauce, cayenne pepper, and chicken to pan. Simmer 3 minutes. Add salt and pepper to taste. Cover dish. When rice is ready, divide it on 2 plates, spoon chicken and sauce over rice and pass the hot pepper sauce.
Quick Brown Rice
Makes 2 servings.
- 1 cup 10-minute quick-cooking brown rice
- 1 cup water
- Salt and freshly ground black pepper
Bring water to a boil in a large saucepan over high heat and add rice. Boil 5 minutes. Cover with a lid and let stand 5 minutes, or follow package instructions. Fluff with a fork and add salt and pepper to taste.