213
Ingredients
2 to 3 pounds boneless and skinless chicken thighs
olive oil
Thrive Market Organic Ground Cumin- gluten free
Thrive Market Ground Chili Powder - gluten free
salt and pepper
1 cup Hinode black Rice - gluten free
1 cup Hinode Sprouted Brown Rice - gluten free
1 cup chopped carrots
1 small red or yellow onion, diced
2 cloves garlic, minced
1 tablespoon butter
1 lime. cut into wedges
fresh cilantro, chopped
Instructions
- Cook the rice accordingly. Wild rice and brown rice takes longer to cook.
- Season chicken with with cumin, chili, salt and pepper.
- Heat a large non stick pan to medium high heat and add a splash of olive oil. Cook the chicken until browned about 3 to 4 minutes per side then transfer to a plate. On the same pan add more olive oil if necessary, sauté onion, garlic and carrots until soft about 4 minutes and season with salt and pepper.
- Add the rice and stir. Cook for about 3 more minutes.
- Serve chicken with rice and garnish with lime wedges and cilantro. Yum!
Did You Make This Recipe?
Leave a rating or tag me on Instagram
