chicken and rice

Here is a very healthy and simple recipe for Asian chicken and brown rice. After eating white rice one too many times, I prefer the taste of a good quality brown rice. One good way to switch things up is to use different types of rice (besides white), and combine them. In this recipe I used short grain sweet brown rice and red rice.

Rice Recipe (add any meat or eat by itself with more veggies:

• 2 cups short grain brown rice (add some other contrasting rice if  you like)
• 3 cups water
• 1 cup coconut milk
• 1 bell pepper
• 1/2 onion
• 6 tablespoons Bragg amino acids
• thumb size knob of ginger
• 3 garlic cloves

1. Bring rice, water and coconut milk to a boil and turn down to low.
2. Let simmer for 15 min until done
3. Finely chop onion and bell pepper and saute in a cast iron or stainless steel pan
4. Mince garlic and ginger and add to onion/pepper mixture
5. Add to rice

Chicken Recipe (this can be put on top of noodles also):

• 3 chicken breasts
• Juice of one lemon
• 1/2 cup Bragg amino acids
• thumb size knob of ginger
• 2 garlic cloves
• 1/4 cup sesame seeds
• handful of greens

1. Cube chicken and marinate in the lemon juice, Bragg, minced garlic, and minced ginger
2. Slowly add chicken to a large stainless or cast iron pan. Make sure you leave room in between each chunk so it will brown. If you crowd the pan, the chicken will essentially boil in its own juices and you’ll have horrible boiled chicken. So don’t crowd the pan.
3. Don’t touch it until it browns, then add sesame seeds and turn.
4. Cook for a total of 5 minutes or until its done through
5. Add the remainder of the marinade and cook for 2 more minutes. By adding the remaining marinade at the end you will get the flavor and add moisture, but you will still have color on the chicken. This is a good thing.
6. Plate and top with some fresh greens and sesame seeds.
7. Done.