My mother suggested that we replace our everyday white rice with natural brown rice late last year because compared to white rice, a cup of brown rice has more fiber, gives plenty of energy, and burns more fat. My husband has lost 10 pounds in a matter of 2 months (combined with proper exercise and controlled meal plans), so we might stick to this diet for good.
Hubby emailed me this Brown Rice with Chicken and Broccoli recipe from WholeFoodsMarket.com. The procedure is as simple as cooking rice; you just have to throw in chicken and veggies while it cooks. I only made a few tweaks on the recipe.
1 medium bulb onion, chopped
2 cloves garlic, chopped
2 chicken breasts (boneless) cut into 3/4 to 1 inch cubes
1 – 1/2 cup brown rice
1 chicken broth cube
1 – 2 cups of water
2 cups broccoli florets
chopped fresh basil
sesame seeds (optional)
sesame oil (optional)
oyster sauce (optional)
- In a pot, simmer 1 cup of water then add onion, garlic, and chicken broth cube. Wait until tender.
- Stir in chopped chicken breasts and rice. Add more water if needed.
- Bring to a boil, then reduce to low heat and cover, about 20 minutes. Add broccoli florets.
- Continue to cook until both rice and broccoli are tender and all liquid is absorbed.
- Remove covered pot from heat and let sit for 5 minutes. Stir in chopped basil leaves and chopped peanuts.
- Scoop in a plate and sprinkle with sesame seeds.
- Drizzle with sesame oil and oyster sauce for added flavor.
For this chicken and brown rice recipe, I added sesame seeds, sesame oil, and oyster sauce for added aroma and flavor. Go for the original recipe and take out sesame oil and oyster sauce for less salt and fat. You can also remove the chicken skin for a healthier chicken dish and use chicken stock instead of broth cubes and water.