Chicken and Yellow Rice for One
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Turmeric rice cooked in chicken broth and tossed with cooked chicken, tomato, onion, and lemon.
Ingredients
- ½ tablespoon olive oil
- 1 minced garlic clove
- ⅛ teaspoon ground turmeric
- ½ cup long-grain white rice uncooked
- 1 cup low-sodium chicken broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 cup diced already-cooked chicken
- ¼ small onion thinly sliced
- 1 small Roma tomato chopped
- 1 teaspoon lemon juice
- 2 tablespoons low-sodium soy sauce
- ⅛ teaspoon hot sauce
Equipment
- saucepan
Directions
- Heat the oil in a 1-quart saucepan over medium-high heat. Cook the garlic for about 30 seconds, then stir in the turmeric and rice and cook for 1 minute.
- Add the broth, salt, and pepper. Bring to a boil, then cover and cook on low for 20 minutes, until the broth is absorbed. Take it off the heat and let it stand, covered.
- In a serving bowl, toss the chicken, onion, tomato, and lemon juice. Fold in the yellow rice.
- Stir the soy sauce and hot sauce together to drizzle over the top or use for dipping.
Nutrition
Serving: 626g | Calories: 717kcal | Carbohydrates: 86g | Protein: 59g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 119mg | Sodium: 1939mg | Potassium: 1038mg | Fiber: 3g | Sugar: 3.9g | Vitamin A: 699IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup long-grain white rice counted as dry long-grain white rice, diced counted as roasted chicken breast, Roma tomato counted as tomatoes, ⅛ teaspoon hot sauce counted as hot pepper sauce. Brands and portions vary, so use it only as an approximation.