Daily Meal Servings with love and creativity

Seafood and Chicken Rice

Rice has no flavor on its own, but it does magic to all kinds of dishes. Rice can be mixed into dish or serve as accompaniment, add a little meat, chicken, seafood and sauce to make a nutritious dish. I have several methods of cooking leftover rice. This is the easiest because it uses small portions of different kinds of leftovers like meat, chicken, beef, and seafood. A wok is ideal for cooking fried rice. My recipes are designed to serve only 4 people, but you can double the ingredients to serve 6 TO 8 people. Follow my methods and you will have delicious results from first attempt.

Ingredients

400g small mussels

1 tablespoon oil

1 large chicken breast fillet, chopped

2 tablespoons oil, extra

1 medium onion, chopped

1 clove garlic, crushed

1 small red pepper, chopped

1 small green pepper, chopped

2 bacon rashers, chopped

½ cup frozen peas

2 ½ cups water

½ small chicken stock cube, crumbled

¾ cup rice

500g cooked prawns, shelled

Direction

Scrub Mussels, remove beards, cooks mussels in large saucepan of boiling water for about 4 minutes or until shells open. Remove and discard 1 shell from each mussel. Heat oil in wok or large frying pan, add chicken, stir fry over medium heat until lightly browned and tender, remove from wok. Heat extra oil in wok, add onion, garlic, peppers, bacon and peas, stir-fry for about 3 minutes or until onion is soft. Add water and stock cube, bring to boil, gradually add rice, reduce heat, cover, cook over low heat for about 20 minutes or until onion is soft. Add water and stock cube, bring to boil, gradually add rice, reduce heat, cover, cook over low heat for about 20 minutes or until rice is tender and liquid absorbed, Add mussels, chicken and prawns to pan, stir gently over medium heat until seafood and chicken are heated through.

 



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