Spicy Toasted Jasmine Rice and Chicken

Jasmine rice with Chicken breast, jalapeno peppers, dried cranberries, green onions and cilantro.

By: Aaron McCargo Jr., Celebrity Chef

Prep Time: 15 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

3 1/2 cups chicken stock
1/4 cup lemon juice
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, diced 1/2 inch
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon butter
3 tablespoons canola oil
3 tablespoons jalapeno peppers, seeded, minced
2 cups jasmine rice, dry
2 tablespoons craisins sweetened dried cranberries
2 tablespoons cilantro leaves, chopped
1/4 cup green onions, sliced 1/8 inch

Allergens:

Milk, Soy

Nutritional Information

Directions:

For Service: Heat sauté pan over medium high heat. Add olive oil and chicken, season chicken with salt and pepper. Add butter. Saute for 2 minutes on each side. In a stock pot, heat canola oil over medium heat. Add minced jalapeno and rice. Stir for about 1 minute to toast. Add chicken stock to rice, bring to a boil. Reduce heat, cover and cook rice until tender about 15 to 20 minutes. Remove from heat. Let rest for 5 minutes. Fold in chicken, craisins, cilantro, green onions and lemon juice. Stir gently.