Tuesday, April 22, 2014

Green Bean Chicken + Rice

I found this recipe a few years ago (check the original recipe out here) and my family absolutely loved it! I've shared it with many friends and it has become a great go-to meal for me! It only uses one pot, which means less dishes, and takes very little work! Although it's very, very simple, It's a seriously addicting meal.

Green Bean Chicken + Rice

  • 2 Tablespoons coconut oil
  • 1 1/2 pounds chicken, diced (I use boneless skinless thighs or breasts) 
  • 3 stalks celery, sliced
  • 1 large sweet onion, chopped
  • 2-3 teaspoons dried dillweed
  • 1 pound green beans, trimmed and cut (I've used fresh & frozen!) 
  • 2 cups basamati rice (cooking time is for white rice, brown rice will take longer)
  • 2 1/2 cups chicken stock (preferably homemade) 
  • 1 Tablespoon dijon mustard
  • 1 teaspoon salt
1. In a large stockpot or dutch oven, heat coconut oil to medium-high. Add chicken & cook until browned, then remove and place into a bowl.

2. Reduce heat to medium, add another Tablespoon of oil (if necessary) to pan, and then add chopped onion, sliced celery, salt & dillweed, cooking for a few minutes until the onion starts to become translucent. 

3. Stir in rice & cook for a minute more, then add chicken back in.

4. Add dijon mustard into your chicken stock & whisk to combine, then add to chicken & rice mix, bringing it all to a boil.

5. Once mix is boiling, *place green beans on top (do not stir them in!). Cover with a lid and reduce heat to medium low, letting simmer and cook for 20 minutes. 

6. When 20 minutes is done, turn stove off and let set for 10 minutes more. 

7. Stir everything together,  salt & pepper to taste, serve & enjoy!

*I like adding the green beans in early on because I like mine done all the way. If you want your green beans al dente, cook the rice mix for 10 minutes before adding the green beans.

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