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Middle Eastern-Style Chicken, Veggies and Rice

Middle Eastern-Style Chicken, Veggies and Rice
Food Network
Prep Time
15 min
Yields
4 servings

This one-dish meal is packed with flavour, and is as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavour that’ll make this dish memorable.

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ingredients

2
8.5- to 8.8-oz packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1
tbsp grapeseed or canola oil
8
ounce fresh green beans, trimmed and halved on the diagonal
1
large white onion, thinly sliced
1
large red bell pepper, thinly sliced
Kosher salt
¾
cup low-sodium chicken broth
10
ounce shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
¾
tsp Moroccan spice blend (ras el hanout) or ground cinnamon
¼
cup fresh flat-leaf parsley leaves
3
tbsp toasted pine nuts
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directions

Step 1

Prepare the rice according to package directions. Set aside.

Step 2

Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.

Step 3

Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.

Step 4

Transfer to a platter, sprinkle with the parsley and pine nuts and serve.

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