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For an easy and delicious dinner that is ready quickly when you’re short on time, try this one-pot dinner. It not only looks appealing, but is delicious, too!
2 tablespoons olive oil
4 chicken cutlets, cubed
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 onion, halved and sliced thinly
2 cups water
1 cup brown Minute rice, uncooked
1 teaspoon salt
1 teaspoon dried ginger, or 2 teaspoons fresh ginger or 2 cubes Dorot Gardens Frozen Ginger
1/2 teaspoon black pepper
1/4 cup low-sodium soy sauce
1 tablespoon Gefen Honey
2 tablespoons hoisin sauce
1 red pepper, cut in large chunks
1 yellow pepper, cut in large chunks
3 stalks celery, sliced
10–12 ounces (285–340 grams) baby bella mushrooms, washed and quartered
In a large skillet, heat olive oil. Add chicken cubes and stir for five minutes.
Add garlic and onion. Then Pour in water, Minute rice, salt, ginger, and pepper. Stir until combined. Add soy sauce, honey, and hoisin sauce. Bring to a boil, and toss in remaining vegetables.
Lower heat and cook, covered, for five minutes. Remove from heat and allow to rest for five minutes. Remove the lid and stir to fluff the rice. Serve and enjoy!
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can I make this with already made rice?
Yes, but then you would not need the water and the rice. You should just make the chicken separately with the veggies and once it’s cooked then add in the rice.
No minute rice? Can I make this with regular brown rice?
The beauty of this recipe is the speed, indeed.
That said, there is such a thing as brown minute rice and it has a star-k hechsher on it. I understand that pure brown basmati rice might be more up some people’s alleys because it is less processed. I wouldn’t substitute it directly in this case. You need to cook regular brown rice longer and it might affect the other ingredients here by overcooking them. I wonder if you par cook the brown rice for ten minutes (my brown rice needs 15 minutes to cook) necessitating only 5 minutes more of cooking like this recipe requires. That should work. Otherwise, try the commercial brand of brown minute rice. Would love to hear how it came out.
Thanks, I don’t have a problem with minute rice – would love it actually – but I’m in Israel and haven’t seen it around here… does anyone know if and where I can find it / what it would be called?
I will ask my Israeli foodie friends.
Brynie Greisman, my go to for Israeli product info, says that they import minute rice, but that the rice mixes they sell in Israel are flavored. Hope that helps. (I mean, I guess it won’t really help since they don’t sell minute rice there. But maybe this will be a push to see if the par cooking rice idea i wrote works… 🙂
Thanks!