Step-by-Step Guide to Prepare Speedy Tomato rice with chicken and salad

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The ingredients needed to make Tomato rice with chicken and salad:

1. Take Rice ingredients
2. Take 3 cups basmathi rice
3. Prepare 3 cups water
4. Take 3 star anise
5. Take 1 stick cinnamon
6. Make ready 6 cloves
7. Get 3 cardamom pods
8. Get Some olive oil or cooking oil
9. Make ready Some ghee or butter
10. Take 1 large onion, finely diced
11. Get 1 can tomato puree
12. Prepare 1/2 cup milk
13. Get 2 tomatoes, diced
14. Take 6 cloves garlic, sliced
15. Take 2 inches ginger, sliced
16. Get Salt
17. Make ready Sugar
18. Get Chicken ingredients
19. Take 1 chicken
20. Take Tumeric powder
21. Get Curry powder
22. Get Pepper
23. Take Salt
24. Take 1 stick cinnamon
25. Take 3 star anise
26. Get 5 cardamom pods
27. Take Sugar
28. Take 4 tablespoons tomato sauce or ketchup
29. Get 15 sticks dried chillies, ground
30. Make ready 2 inches ginger, ground/minced
31. Get 5 cloves garlic, minced
32. Prepare 1 large onion, ground/finely diced
33. Make ready 1 large onion, cut into rings
34. Take 3 tomatoes, cut into wedges
35. Make ready 2 sticks lemon grass, bruised
36. Make ready Salad ingredients
37. Get 2 carrots
38. Make ready 2 cucumbers
39. Prepare 8 chillies
40. Get 1 onion
41. Make ready Tomatoes if wanted
42. Make ready Vinegar
43. Get Sugar
44. Take Salt

Season to taste with salt and pepper. Spoon salad into center of platter; surround with arugula. A recipe for a chicken thigh and tomato basil rice casserole that can feed a crowd this summer. Sure, there are those super-hot days when you can really only manage to eat a salad for dinner, but Instead, the rice bakes right in the oven while the chicken is cooking on top of it.

Instructions to make Tomato rice with chicken and salad:

1. Soak the rice for 30 minutes then wash it as you normally do
2. Clean your chicken and have it cut into smaller pieces, coat with salt, pepper, tumeric, and curry powder, leave to rest
3. Melt the butter/ghee and oil in a pan and stir in all the spices; star anise, cinnamon, cloves, cardamom, and saute
4. Add in the chopped and sliced ingredients; tomatoes, onions, garlic and ginger and saute until fragrant
5. Lower the fire and add in the rice, water, milk, tomato puree, and a bit of salt and sugar and stir to combine
6. Move the mixture to the rice cooker and cook normally, or cook using your preferred method
7. Fry your chicken normally, do not over cook it as it will be cooked in the sauce later
8. Reserve some of the fry oil and saute in it the spices; cinnamon, star anise, cardamom. And the minced and sliced and ground ingredients; dried chillies, ginger, garlic, onion, and lemon grass, and saute until fragrant and brown
9. Add the onions and tomatoes and continue cooking
10. And the tomato sauce, and stir. Taste for seasoning, and adjust using salt, sugar, pepper, and maybe chili sauce to balance the sour. And add the chicken and mix
11. For the salad, chop, slice, dice or cut the vegetables; cucumber, onions, carrots, tomatoes, and chillies in a shape you prefer, and put into a mixing bowl
12. Add enough vinegar to coat and adjust with salt, sugar, and pepper to taste. The salad is served on the side and usually chilled

A recipe for a chicken thigh and tomato basil rice casserole that can feed a crowd this summer. Sure, there are those super-hot days when you can really only manage to eat a salad for dinner, but Instead, the rice bakes right in the oven while the chicken is cooking on top of it. This Cuban-inspired chicken and rice bowl made with fragrant Mahatma® Jasmine Rice and a Mojo marinade delivers Spicy Lemon Garlic Skillet Rice with Shrimp and Chicken. This versatile Rice and Tuna Salad with zesty flavors and creamy mayonnaise dressing can be served as a refreshing. COMBINE chicken mixture (from Chicken Cacciatore) with low-sodium chicken broth and water, rice and tomato paste in a large pot and set over medium-high.

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