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Categories:
white rice yellow onion carrots vegetable oil chicken tenders dried cherries ground cumin ground coriander garlic salt water
Viewed: 29 - Published at: 7 years agoIngredients
- 2 cups uncooked white rice
- 1 large yellow onion, halved
- 4 large carrots, peeled
- 1/2 cup vegetable oil
- 4 chicken tenders, cut into 1/2-inch cubes
- 1/2 cup dried cherries
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 1/2 teaspoons minced garlic
- 1 teaspoon salt
- 3 cups water
Method
- Place rice in a bowl; cover with warm water.
- Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.
- Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion; cook and stir until soft, about 5 minutes. Add carrots; cook and stir until softened, about 5 minutes.
- Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.
- Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.
