Makes:
6 servings
Utensil:
5 Qt./4.7 L Multi-Purpose Oil Core
medium mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
This low-calorie, low-fat meal provides a healthy and tasty one-dish meal that can be easily frozen.
32
ounces
chicken broth, low sodium
(950
mL)
4
ounces
tomato sauce, low sodium
(120
mL)
4
ounces
diced green chilies
(113
g)
1
teaspoon
ground cumin
(5
mL)
1
teaspoon
chili powder
(5
mL)
1
teaspoon
garlic powder
(5
mL)
1
teaspoon
sea salt
(5
mL)
2
cups
brown rice, parboiled
(380
g)
1⁄2
pound
zucchini, quartered and sliced
(230
g)
1⁄4
pound
grape tomatoes, sliced
(113
g)
2
medium limes, garnish
Directions:
- Preheat electric roaster to 300°F/149°C. Add chicken and onions. Cover and allow chicken to cook for 15 minutes, stirring intermittently.
- In medium bowl, whisk together chicken broth, tomato sauce, green chilies, and spices.
- Add broth mixture to chicken and onions in MP5 and combine.
- Add brown rice to chicken mixture and gently fold together.
- Reset electric roaster temperature to RIC1, cover, and continue to cook.
- Once the timer set at RIC1 expires, add zucchini into electric roaster, re-cover, and allow to cook for 3 - 5 miutes. Set heat to 150°F/66°C to keep warm prior to serving.
- Plate and sprinkle with grape tomatoes and cilantro.
- Garnish with lime wedges.
Tips:
- This dish can be easily frozen. Do not add tomatoes or cilantro if freezing.
Directions
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