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Green Rice And Chicken Recipe (Spinach, Parsley and Chives)

By Edited Jul 28, 2015 0 0

Instead of green eggs and ham, why not cook yourself or your family delicious green rice and chicken. It is a delicious Mexican dish that is also known as arroz verde con pollo. The rice gets its beautiful green color from the combination of parsley, spinach and chives in the ingredients. Not only is this dish finger-licking good, it is also very nutritious with the addition of those three vitamin and mineral-rich-herbs.  It is a healthy and nutritious meal to serve to the entire family. Plus kids think it's fun because of the green colored rice.

For left over, the rice and chicken can easily be made into a casserole by adding more cheese and sour cream.  It should last a few days refrigerated and at least a week in the freezer. But after tasting this dish there most likely won't be any left overs to speak of.

 

Green Rice And Chicken Recipe (Spinach, Parsley and Chives)

Ingredients

2 tablespoons butter

2 tablespoons minced onion

1 cup uncooked rice (washed clear)

2 3/4 cup chicken stock or chicken broth

1 whole chicken breast (2 halves), washed, skinned, boned and cubed

1 10-ounce package frozen chopped spinach, defrosted and drained well

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped fresh chives

1/4 cup sour cream or grated Romano cheese (you can leave this out if you wish)

 

Directions

  1. Melt butter in a 2 1/2 quart saucepan. Stir in onion, cook and stir 2 minutes, to soften.  Stir in rice and make sure it blends into the butter and the minced onions, then add chicken stock-you should hear a sizzle and see the rice bubble up a bit.  Heat to a boil, simmer, covered for 10 minutes. You may add butter to the rice if you choose. Butter gives it an extra layer of flavor. However, it is not necessary.
  2. Stir in the chicken. Cover it for five minutes and let it simmer.  After five minutes you can then add in the parsley, salt, and pepper and stir well. Cover the pot and let it simmer for another five minutes until done.  Gently fluff the rice with a clean fork and check for doneness.  Stir in chives and sour cream or cheese. Enjoy!

 

 

 

 

Reference:

100 Favorite Chicken Dishes; Patricia Tennison;1991


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