116
Gluten Free Chicken with Wild Rice Pilaf
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
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 peper
- 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, saute 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!
