Recipe: Creole Chicken with Quick Brown Rice and Watermelon Cubes

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.

Photo: cookbookmatt17 on Flickr

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.