Rotisserie chicken, microwavable brown rice and pre-trimmed beans come together in a wok or skillet for a satisfying meal ready in less than 30 minutes. The bold spice blend ras el hanout and toasted pine nuts bring warm Moroccan flavor to this memorable dish.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
- 1 tablespoon grapeseed or canola oil
- 8 ounces fresh green beans, trimmed and halved on the diagonal
- 1 large white onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- Kosher salt
- 3/4 cup low-sodium chicken broth
- 10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
- 3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons toasted pine nuts
Instructions
- Prepare the rice according to package directions. Set aside.
- Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
- Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
- Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
Nutrition Facts
| Calories | 489 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 59 milligrams |
| Sodium | 631 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 7 grams |
| Protein | 29 grams |
| Sugar | 6 grams |
| Calories | 489 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 59 milligrams |
| Sodium | 631 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 7 grams |
| Protein | 29 grams |
| Sugar | 6 grams |
Reviews
I liked it!
Serve it with yogurt to give it that twist of tart flavor. You could even add a bit of lemon juice and salt to the yogurt.
Quick recipe for a weeknight dinner. I did add more ras el hanout than the recipe called for nad used broccoli instead of green beans but we all really liked it. I highly recommend using the ras el hanout and not cinnamon. Really good as leftovers too.
Really delicious! I made my own Ras El Hanout as one of the other reviewers did. There’s so much you can do with this base recipe! Might try it with shrimp next time!
This was a good idea but it was really missing something, don’t know what, was very bland
Good, but could only taste the cinnamon. My son added some turmeric and garlic powder to his, which did cut the cinnamon taste. Over all would make again as everyone cleaned their plates! But, I want to find a Moroccan spice!
Tried this the other night and it is delicious. The boyfriend and I couldn’t get enough of it.
I had to adapt a few things for trying to work with what I had or didn’t want to use. I made my own ras el hanout. Because I have all the ingredients. And used a good heaping tablespoon. And substituted frozen green peas for the beans. Very good for taste but I’d rather get the rice ready then grill or sauté the raw chicken (rotisserie gets a bit mushy) then serve it over rice.
I used ras el hanout from William Sonoma. I tripled the seasoning otherwise it was too bland. I also served it with lime wedges. The lime really added flavor. I would make this again with those changes.