Saturday, January 21, 2012

Orange Chicken with Green Beans and Brown Rice

The idea for this recipe is from an HEB store flyer.  But I read the instructions, improved them (in my opinion), and adjusted the cooking time.  Still, I appreciate the idea, HEB!

Orange Chicken with Green Beans and Brown rice
2 pounds boneless, skinless chicken thighs
1 pound green beans, trimmed
1/2 medium sized onion, chopped
1 cup brown rice
1 Knorr chicken bouillon cube, crumbled into the rice
2 cup fresh squeezed OJ and water (half and half)
some grated orange rind
1/2 t. of crushed red pepper.
black pepper
olive oil
*Use a cast iron pan or similar, because it's part stove, part oven cooking.
Add the red pepper to the OJ and water mix and set aside.  
Pre-heat oven to 375.
Saute your chicken things in a little olive oil til browned; set aside.
In the pan drippings, saute the onion and the rice a few minutes.  I love using cast iron - it goes right to the oven from the stove!
Turn off the heat.  Add fresh green beans to the skillet on top of the rice and onion mixture.  Set the thighs on top of that, pepper it, pour on the OJ/water mix with some orange rind grated in for extra flavor, and cover.  Bake at 375 for about an hour.
I might have let mine sit in the oven a little longer while I watched Jacques Pepin on PBS. (:
With the lid on, it was perfectly fine.
Oh, my.  What a delicious dinner!
I don't normally cook brown rice, but I am trying to make each meal a little more healthier.  Brown rice is perfect in this.  Try it and let me know what you think!

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