Ingredients
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1 cup basmati rice or 1 cup other long grain rice
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2 cups cold water
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2 teaspoons chicken base (like Better Than Bouillon,or 2 tsp chicken bouillon granules)
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1 tablespoon finely shredded orange zest
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4 medium boneless skinless chicken breast halves, pounded thin
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1 tablespoon olive oil
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1/4 cup chopped green onion
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2 teaspoons finely shredded orange zest
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1 cup orange juice (2 large or 3-4 medium oranges, But you don't need to use fresh squeezed)
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1 tablespoon brown sugar
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1/4 teaspoon cinnamon
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1/4 teaspoon cumin
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2 tablespoons butter or 2 tablespoons margarine
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1/4 teaspoon salt
Instructions
- In a saucepan, bring the water to a boil over high heat.
- Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt.
- Return to boiling, cover, reduce heat to low, and cook for 15 minutes.
- Remove from heat and keep covered.
- Lightly sprinkle the chicken with salt and pepper.
- Melt the butter or margarine in a skllet over medium heat, then add the olive oil.
- Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm.
- Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently.
- Add the remaining ingredients.
- Turn heat back up to medium high and add the chicken back to the pan.
- Cook for 5 more minutes, stirring frequently.
- Fluff the rice with a fork.
- Spoon rice on serving dishes, and top with chicken.
- Spoon sauce over chicken.