Rachael Ray Every Day - - Contents -

Our awe­some col­lec­tion of tasty bites that you’ll want to whip up over and over

SERVES 4 | AC­TIVE: 25 MIN TO­TAL: 25 MIN 1 cup long- grain white rice (such as bas­mati) 3∕4 cup chopped fresh pineap­ple 1∕2 tbsp. chili- gar­lic sauce 1 tbsp. olive oil 4 bone­less, skin­less chicken breasts 1∕3 cup sliced fresh mint, plus more for gar­nish 3 tbsp. but­ter, melted

1. In a medium saucepan with a lid, bring the rice, 13∕4 cups water, and a pinch of salt to a boil. Re­duce heat to medi­um­low. Cover and cook un­til ten­der, 15 to 18 min­utes. 2. Mean­while, in a small bowl, mix the pineap­ple and chili­gar­lic sauce. In a large skil­let, heat the oil over medium-low. Sea­son the chicken with salt and pep­per. Add to the skil­let. Cover and cook un­til the chicken is cooked through, about 6 min­utes per side.

Mix 1∕3 cup sliced mint and the but­ter into the rice. Di­vide the rice and chicken among plates. Top with the pineap­ple mix­ture. Gar­nish with mint.

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