2cupsbrown rice (uncooked)makes about 3.5 cups when cooked- cook it in your rice cooker, or on the stove or your preferred method
1carrot grated
1zucchini grated
1cupfrozen corn kernels
1cupfrozen pea kernels
1onion diced (I used a red onion)
½cupfresh corianderleaves only, chopped roughly.
juice of one lime
Spice Mix
½teaspooncuminground
½teaspoonchilli powder
½teaspoonoreganodried
½teaspoonpaprika
½teaspoonpepper
½teaspoonsalt
Instructions
Get your rice cooking! I do this in the rice cooker and it finishes just when I get to the point where I need to add it to the recipe. 2 cups of uncooked brown rice needs 4 cups of water to cook.
Grate the zucchini and carrot.
Dice the onion.
Slice the chicken
Make your spice mix! Combine the spices in a bowl together and mix well.
Heat the oil in the base of your frypan. Over medium/high heat.
Fry off the chicken- you want it to be golden. Return the chicken to the pan.
Add the zucchini, carrot and onion to the pan with the spice mix and stir well.
Add the corn, and peas to the pan and the rice. Mix well.
Return the chicken to the pan.
Add ½ cup water and the juice of 1 lime.
Cook until all the water has evaporated.
Garnish with coriander and serve.
Notes
Need to freeze this?No problems! It freezes well.The spice mix:Can be doubled or tripled and kept in a sealed container- perfect for taco night.Swapping veggies?Sure! Use what your family loves, broccoli works well, and so do green beans.