Solo Chicken Breast and Pink Rice Pilaf
"The juice from the Pomegrante and the lime with offer a nice balance to the sweetness of the onion, and give the rice a pink glow. Served with a side dish, this will make a nice lunch for one."
- Ready In:
- 44mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 boneless skinless chicken breast, cut into small cubes
- 1 pomegranate
- 1 tablespoon lime juice
- 1⁄3 cup onion, diced
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1⁄3 cup white rice
directions
- Make several long cuts through the husk of a Pomegranate, hold it under water in a large bowl, and break it apart.
- Skim off the parts that float, then drain in a colander.
- Put the red pomegranate seeds in a food blender and grind on high for a minute.
- Strain the liquid through a sieve into a measuring cup.
- Add the lime juice and enough additional water to make a total of 2/3 cup liquid.
- Put the olive oil into a frying pan, add the butter and once melted, add the onion.
- Stir the onion until the flesh is nearly clear, then add the chicken and continue to stir until the meat starts to look white.
- Add the rice, stir until all the grains are covered in the oil/butter and then add the liquid.
- Turn the heat down to the lowest setting, cover with a tight fitting lid and cook for 15 minutes.
- At the end of the 15 minutes, turn off the heat.
- DO NOT REMOVE THE LID, and let it sit for another 15 minutes.
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Reviews
-
This was ok. My husband took one bite and refused to eat any more, but I thought it was good though bland. -
Doubled this recipe for 2 of us & followed the recipe right on down! Was given home-grown pomegranates from a friend who had way more than she could handle! We really enjoyed the flavor combo of the fruits used, & had a very pleasant dinner with this keeper of a recipe! [Tagged, made & reviewed in Think Pink Tag Game in Honor of Breast Cancer Awareness]
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
