As an Asian, it is almost impossible to grow up without eating rice. There was a time in elementary school when I tried to bring sandwiches for lunch, but after a week I was complaining to my mom I needed rice to be full. Ohhh those first world problems. Even now, when I bring lunch to work, it will most likely be rice with some sides. In this day and age, we always seem to have less time to do what we want and cooking rice could be a long process if you’re short on time. I had the opportunity to sample some Minute Rice AND make a meal out of it (my kitchen skills are terrible, so there aren’t any photos of the process. And my dad helped. #WillNeverBeACookingBlogger) And if you keep scrolling down, see how you can win 12 boxes of Minute Rice, enough for a year!
Minute Rice doesn’t literally take a minute to cook, but still quick enough. I’ve only tried the white long grain rice so far, because I’m more picky in eating brown rice but I’m sure my family will enjoy that. I’m sure when I’m older I’ll appreciate brown rice more but for now…..nope! The long grain rice takes approximately 5 minutes and you can cook it via stove top or microwave (see instructions in picture below.)
There was a simple recipe in making 1-2-3 Chicken Rice on the back of the box which I kind of simplified a bit.
- 2 cups ( 500 mL ) Minute Rice® Premium Long Grain White Rice
- ¼ cup ( 60 mL ) Dijon mustard
- 3 tbsp ( 45 mL ) liquid honey
- 2 tbsp ( 30 mL ) lemon juice
- 1 tsp ( 5 mL ) minced garlic
- ½ tsp ( 2 mL ) hot pepper sauce (or to taste)
- 2 cups ( 500 mL ) sodium-reduced chicken stock
- 3 cups ( 750 mL ) frozen mixed vegetables (any blend)
- 2 cups ( 500 mL ) sliced cooked chicken breast
- ¼ cup ( 60 mL ) chopped green onion
Step 1: Whisk the dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
Step 2 : Stir in the rice and return mixture to a boil. Remove from heat.Step 3 : Cover and let stand for 10 minutes. Stir in the green onion.
In this modified version, I followed the same instructions and just used broccoli, pepper, onions, and diced chicken breast, minus the lemon juice, mustard, and honey. The instructions recommends 2 cups of water for 2 cups of rice, but I prefer my rice a bit less soft, so next time I would use less water. Other than that, this was a hearty AND healthy lunch, plus simple to make if you have a bunch of leftovers in your fridge. I also added some hot sauce to my dish as an afterthought; extra spicy zing is always welcome in my savoury dishes! 😀
Have I made you hungry yet? One Macarons and Mischief reader will have a chance to win a year’s worth of Minute Rice (12 boxes). The contest is open to Canadians only. Enter below in the Rafflecopter widget! Contest ends on May 21st 12:00am.
