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Cheesy Chicken & Rice with Brussels Sprouts & Roasted Red Peppers

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Cheesy Chicken & Rice with Brussels Sprouts & Roasted Red Peppers
Easy one pan wonder for a weeknight meal! File this chicken and rice recipe under "Dinner is done, [email protected]!"
Cheesy Chicken & Rice with Brussels Sprouts & Roasted Red Peppers
Easy one pan wonder for a weeknight meal! File this chicken and rice recipe under "Dinner is done, [email protected]!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 2 chicken breasts diced
  • 1/2 lb brussels sprouts cut int quarters
  • 1/2 cup roasted red peppers diced- can used jarred peppers or feel free to roast your own
  • 1 cup Jasmine rice
  • 1/2 tbsp Spank It Kopita Grecian Blend create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 cup chicken broth
  • 1 1/4 cup water
  • red wine vinegar
  • salt
  • ground black pepper
  • 1/2 cup Cheddar cheese freshly shredded
Servings:
Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 2 chicken breasts diced
  • 1/2 lb brussels sprouts cut int quarters
  • 1/2 cup roasted red peppers diced- can used jarred peppers or feel free to roast your own
  • 1 cup Jasmine rice
  • 1/2 tbsp Spank It Kopita Grecian Blend create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 cup chicken broth
  • 1 1/4 cup water
  • red wine vinegar
  • salt
  • ground black pepper
  • 1/2 cup Cheddar cheese freshly shredded
Servings:
Instructions
  1. In a deep, coverable pan, sauté onion and garlic in about 1-2 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onions become translucent.
  2. Add chicken and brown (approximately one minute or so).
  3. Add brussels sprouts, roasted red pepper, rice and Spank It Kopita Grecian Blend or substitute spices and sauté until rice becomes slightly translucent (another minute or so).
  4. Add chicken broth, water, and about 2 tbsp of red wine vinegar with another pinch of salt and pepper. Mix thoroughly and bring to a boil. Cover tightly, lower heat and let simmer for 15 minutes.
  5. Turn heat off and let sit and steam for an additional 10 minutes.
  6. Add cheddar cheese and stir until the cheese has melted. Salt and pepper to taste and serve.
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