Friday, January 27, 2012

Orange Rice with Chicken

I found this recipe in a small cookbook called The Art of Budget Cooking that I picked up for a $1.00 at a used bookstore last year - (I'd suggest if you want to explore cooking more, and don't have any cookbooks laying around, go to your local used bookstore and snag yourself a cookbook there. Very inexpensive!) This is a wonderful way to use left-over chicken - and could be made without any meat too for a filling vegetarian meal as well... the rice is delicious by itself! I've used canned carrots in this recipe instead of fresh - which was good, it does the trick and saves a little time, but I always prefer fresh produce... if available.

Note: I added 1 or 2 teaspoons of soy sauce to this recipe. It gives the rice a nice sweet & salty flavor which taps the taste buds!

Orange Rice with Chicken


1 2/3 cup thinly sliced carrots
1/4 cup butter or margarine
1/4 cup chopped onion
1 cup fresh orange juice or reconstituted frozen orange juice
1 cup water
2 tablespoons sugar
1 teaspoon salt
1 teaspoon grated orange rind
1/2 teaspoon poultry seasoning
1 teaspoon black pepper
* 1 1/2 - 2 cups diced cooked chicken
1 1/2 cups Minute rice

* or use 1 can (12 oz.) boned white chicken meat.


1. Saute carrots in butter in a large skillet over medium heat until almost tender, about 5 minutes, turning frequently.

2. Add onion and saute until lightly browned.

3. Add orange juice, water, sugar, salt, orange rind, poultry seasoning, and pepper and bring to a boil.

4. Stir in chicken and rice.

5. Reduce heat, cover, and simmer for 8-10 minutes, or until rice and carrots are tender.

Makes about 5 cups or 4 servings.

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