Hotplate: Rice, Chicken and Vegetable Stew

I love the works of Dick Francis, a famous British Steeple Chase Jockey. I have lived in the worlds of horse racing that he created in my mind for years.

So, of course, when I found these recipes in an article about Jockey's diets (http://www.greatbritishracing.com/latest/the-jockey-diet/), I had to give them a try.

The idea for this recipe came from: Hayley Turner’s Chicken and Vegetable Risotto.

I have tried to make risotto several times without success, meaning the rice never got very soft. But, this turned out to be a tasty, filling dish.


Rice, Chicken and Vegetable Stew


Ingredients:

2 Cups water
1 Cube chicken bouillon
1-2 TBspns vegetable oil
1 Tspn onion powder
1 Tspn garlic powder
Ground black pepper
1 dash of hot sauce
1 cup rice
1 Can chicken, drained
2-3 TBspns frozen mixed vegetables
2 TBspns frozen red bell peppers, sliced
1 Can 8oz mushroom slices, drained and rinsed



Process:

In a 2-cup measuring cup, add water and bouillon cube.
Microwave on high for 3 minutes.
Remove, stir to dissolve bouillon.
Add oil to large pot.
Add onion and garlic powders.
Heat on medium.
Stir.
Add ground black pepper and hot sauce.
Stir.
Add rice.
Stir.
Cover.
Heat on medium for about five minutes.
Stir frequently.
Add 1/3 of chicken stock.
Bring to a boil.
Stir.
Reduce to a simmer.
Stir.
Cover.
Cook until the liquid has been absorbed.
Add remaining stock.
Stir.
Cover.
Simmer for 15 minutes or until liquid is absorbed.
Add vegetables to a large bowl.
Add black ground pepper.
Stir to mix.
Microwave vegetables on high for 3-4 minutes.
Add chicken to rice.
Stir to mix and break up chunks.
Allow mixture to heat thoroughly.
Add vegetables.
Stir and mix.
Let mixture heat thoroughly.

The recipe made a lot of stew. So, I froze half of it in single serving containers. I also added some of the stew to the Quick Tomato and Vegetable Broth to make a hearty soup.

#GERD-friendly