This is an evolved creation I make quite often, my son likes it with spicy fish, my daughter likes it all by itself, the vegetables I throw in vary as to what I have in my fridge, but it’s pretty basic. I forgot to take a picture of the rice until I had dished up plates so you can see what we had for supper last night!
2 1/2 cups chicken or vegetable broth
1 cup brown rice (not instant)
1 clove garlic, smashed
1/2 onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 cup chopped celery
1/2 – 1 cup sliced mushrooms
Saute garlic and vegetables in a small amount of broth until crisp tender, add rest of broth and bring to a boil. Stir in rice, cover and simmer 60 minutes, uncover and season to taste, I use black pepper and a salt-free spicy pepper mix, makes 5-6 1/2 cup servings, depending on amount of vegetables added. I sometimes throw frozen broccoli in the last 6 minutes also, this will require a little extra water or broth, usually 1/2 cup. Enjoy!
Yes, that is half a baked chicken breast, an English cucumber, and 1/2 cup rice. I usually bake 2 breasts at once, we share one for that meal, the other one we share the next day in a salad or mixed into quinoa or leftover rice.