After going Dairy Free a couple of years ago, I really began to miss Chicken and Rice. It’s simple & it’s yummy…what’s not to love?! One night here recently, I was rummaging through the pantry to see what I could come up with for dinner. Brown rice, a can of coconut milk, chicken broth, chicken in the freezer…hmm… I tried an experiment and I was so pleasantly surprised. It was the yummy, simple Chicken and Rice I had missed; only it was dairy free, yay! *jumps for joy*
Here’s what you’ll need:
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4 Chicken Breasts (if yours are frozen, be sure to thaw them out first…otherwise, it creates too much liquid while baking)
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2 ½ Cups Long Grain Brown Rice – uncooked
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13.5oz Can Coconut Milk (I’ve used full fat and light…they both yielded tasty results)
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About 1 ½ Cups Chicken Broth
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Salt, Pepper and any other herbs and spices your heart desires
Here’s what you do:
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Preheat oven to 375
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Season chicken breast with salt and pepper (I also used Rosemary) and set aside
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Coat 9×13 dish with olive or coconut oil
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Pour uncooked brown rice into dish
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Place coconut milk into saucepan and bring it to a slight boil (stirring often)
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Pour coconut milk into a measuring bowl that measures at least 4 cups
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Add chicken broth to the coconut milk…the two together should equal 3 ½ cups liquid
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Stir mixture, then pour it over the rice
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Place chicken breasts on top of the rice
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Cover tightly with foil and place in the oven
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Bake 1 hour and 15 minutes, or until chicken is done and the liquid has absorbed into the rice
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Serve with some steamed broccoli for a complete meal & Enjoy!
