This rice joined the Maple Leaf Herb and Butter stuffed chicken and made for a lovely meal.
|2 cups||brown rice|
|4 cups||chicken stock|
|1||can of diced tomatoes, spicy red pepper|
|1||can of black beans, rinsed and drained|
|1||can of chickpeas, rinsed and drained|
|1||can of kernel corn, rinsed and drained|
|2 cups||cheddar cheese, grated|
Add rice and chicken stock to a rice cooker. Rinse and drain the canned veggies to eliminate the extra salt. Add to the rice cooker, along with the salsa and diced tomatoes. Let it cook for approximately an hour and a half, checking it periodically. Add the grated cheese, in the last 10 minutes. Serve with Maple Leaf Herb and Butter stuffed chicken and enjoy!
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