We discovered this recipe last year in Mexico…and have been making it at home ever since!
The fresh, light and healthy ingredients make a gorgeous combination of flavours, it’s very filling, and it’s super light and healthy to boot! Better yet, it only takes 20 minutes to cook, and since you lay out the ingredients for everyone to add to their individual bowls it can please the most fussy of eaters! It’s a total recipe success!
Here’s what you need to know to make it.
Recipe: Serves 4
2 skinless, boneless chicken breasts
16 cups of water
3 cups rice (brown if you want to be super healthy!)
1/2 cup thinly cut cilantro
1/2 cup thinly cut red pepper
1/2 cup thinly cut zucchini
1/2 cup thinly cut green onions
1/2 tbsp thinly cut jalapeño pepper
1 lime cut into 6 wedges
Place 3 cups rinsed rice and 6 cups of water in rice cooker – close lid and don’t re-open until the buzzer goes off letting you know it’s done. Approx 10 minutes after closing rice cooker lid start cooking soup base. In a large pot place the chicken breasts cut into bite sized pieces and 10 cups of water. Boil for approx 10 minutes, and add salt and pepper to taste.
On a plate arrange the cut vegetables in separate piles. Put in the middle of the dining table.
When the rice cooker let’s you know the rice is done place four heaping spoon fulls of rice in each bowl, then cover with chicken stock and pieces of chicken. Place each of these bowls on the table with spoons and then invite everyone to add their own veggies and enjoy!