- 1 cup rice
- 2 cups water
- Extra virgin olive oil optional
- 1 tablespoon neutral cooking oil for frying, more if needed
- 1 pound ground chicken
- 8 ounces cremini mushrooms sliced
- 1 pint Campari tomatoes halved
- 1 tablespoon butter
- 1 ¾ cups water or chicken stock
- 8 ounces fresh or frozen green peas
- 2 teaspoons garlic powder
- 2 teaspoons dry chives optional
- 2 teaspoons crushed red pepper more or less, to taste
- Salt and pepper to taste
Cook the Rice:
Combine the rice, water, extra virgin olive oil, and a sprinkle of salt in a small pot over medium high heat. Bring to a boil, reduce heat, stir once, and cover.
Simmer the rice for 15 minutes and then turn off the heat.
Cook the Vegetables:
Add the mushrooms and tomatoes and cook for 3-5 minutes over medium-high until they just begin to soften and turn golden brown.
Add the butter. Once melted, pour in the water or stock and bring to a boil. Add the peas and cooked chicken and season with salt, pepper, garlic powder, chives, and crushed red pepper. Boil everything for 3-5 minutes more to allow the sauce to reduce slightly. Turn off the heat.
Calories: 444kcal | Carbohydrates: 54g | Protein: 29g | Fat: 13g | Sodium: 131mg | Fiber: 6g | Sugar: 7g | Vitamin C: 39mg