Garlic Peri-Peri Wild Rice with Beans
1 180 gram pkg Uncle Bens Long Grain and Wild Rice
1/2 cup Basmati Rice
2 cups low sodium chicken broth
1 1/2 cups water
1/2 tsp sea salt
1 14 oz can dark red kidney beans
1 tsp dried ground dried basil
2 tbsp Nando's garlic peri-peri sauce
Bring water and chicken broth with salt to a boil. Add rice, beans, basil and peri-peri sauce to boiling rice and lower temperature to medium low. Stir occasionally and then after 25 minutes lower to low stirring more often to make sure that it doesn't stick.
Chicken with Yams and Carrots
4 large boneless, skinless chicken thighs (cut up into mouth sized pieces)
1/2 large white onion (diced)
1/2 large yam (peeled and diced)
3 large carrots (peeled and sliced)
1/2 red bell pepper diced
1/4 cup low sodium beef broth
2 tbsp canola oil
1 10 oz can Campbells Cream of Chicken soup
1/4 cup Butter chicken sauce
1/4 cup tomato juice
1/2 cup water
1 tbsp medium curry powder
1 tsp dried basil
1 tbsp dijon mustard
2 tbsp barbecue sauce
In a large non-stick skillet / wok heat oil on medium high heat. Stir in onion, carrots and yams and stir to avoid burning. Add chicken pieces and stir to brown. Add beef broth. Add mustard and barbecue sauce and stir for a couple minutes. Add cream of chicken soup, tomato juice, red bell pepper, water, basil and curry powder. Stir occasionally for 20 minutes. Serve with Garlic Peri-Peri Rice
1 180 gram pkg Uncle Bens Long Grain and Wild Rice
1/2 cup Basmati Rice
2 cups low sodium chicken broth
1 1/2 cups water
1/2 tsp sea salt
1 14 oz can dark red kidney beans
1 tsp dried ground dried basil
2 tbsp Nando's garlic peri-peri sauce
Bring water and chicken broth with salt to a boil. Add rice, beans, basil and peri-peri sauce to boiling rice and lower temperature to medium low. Stir occasionally and then after 25 minutes lower to low stirring more often to make sure that it doesn't stick.
Chicken with Yams and Carrots
4 large boneless, skinless chicken thighs (cut up into mouth sized pieces)
1/2 large white onion (diced)
1/2 large yam (peeled and diced)
3 large carrots (peeled and sliced)
1/2 red bell pepper diced
1/4 cup low sodium beef broth
2 tbsp canola oil
1 10 oz can Campbells Cream of Chicken soup
1/4 cup Butter chicken sauce
1/4 cup tomato juice
1/2 cup water
1 tbsp medium curry powder
1 tsp dried basil
1 tbsp dijon mustard
2 tbsp barbecue sauce
In a large non-stick skillet / wok heat oil on medium high heat. Stir in onion, carrots and yams and stir to avoid burning. Add chicken pieces and stir to brown. Add beef broth. Add mustard and barbecue sauce and stir for a couple minutes. Add cream of chicken soup, tomato juice, red bell pepper, water, basil and curry powder. Stir occasionally for 20 minutes. Serve with Garlic Peri-Peri Rice
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