“you can use chicken broth to cook your rice also, it makes it tastier. It depends on how much rice you want as to how much broth you will need. Don't lift lid or stir rice while it is cooking! It makes for a mushy rice. Long-grain brown rice: produces light, dry grains that separate easily. Short-grain brown rice: yields fat, almost round grains with a higher starch content than the other two varieties; the grains stick together when cooked. Medium-grain brown rice: has a size and characteristics between the other two rice varieties.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium pot, cook rice according to directions, about 45 minutes.
  2. Heat a large ceramic coated, cast iron pot over medium-high heat. Add EVOO. Saute chopped onion and chopped red bell pepper for about 3 minutes, add thawed chicken, cook about 2 minutes to brown. Add 1 cup chicken broth, lemon juice, salt & pepper. Turn down heat to medium and cook about 12 minutes, till chicken is done. Add thawed edamame, drained artichokes and chopped thyme, toss gently.
  3. Serve over rice, sprinkle with Romano cheese.

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