Chicken Fried Red Rice with Romano Beans

Chicken Fried Red Rice

with Romano Beans

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Red rice has been growing in the mountains of Bhutan (south of Tibet and east of Nepal) for thousands of years. This rare variety of rice can only be found in that region and is the kingdom’s only export. Special growing conditions like the high altitude and irrigation from nearby glaciers create the complex, nutty flavor, and unique color this rice is known for.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Title
  • ¾ cup Bhutan Red Rice
  • 4 to 5 oz Romano Beans
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 2 Scallions
  • 2 sprigs Thai Basil
  • 1 Carrot
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
  • 1 Lime
Cook the rice:
1 Cook the rice:
In a small pot, combine the red rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low and cook 20 to 25 minutes, or until the water is absorbed and the rice is cooked through.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Cut the Romano beans into ½-inch lengths on an angle. Peel and mince the garlic and ginger. Thinly slice the scallions. Pick the Thai basil leaves off their stems. Peel and small dice the carrot. Cut the chicken breasts into small bite-sized pieces.
Cook the chicken:
3 Cook the chicken:
In a large pan, heat some oil on high until hot. Add the chicken and season with salt and pepper. Cook 2 to 3 minutes, or until the chicken is browned on the outside, stirring occasionally.
Add the vegetables and rice:
4 Add the vegetables and rice:
Stir in the carrot, Romano beans, scallion, garlic, and ginger. Season with salt and pepper. Cook 2 to 3 minutes, or until the Romano beans are bright green, stirring occasionally. Add the cooked rice, sesame oil, and soy sauce. Cook 1 to 2 minutes longer, stirring to combine everything.
Plate your dish:
5 Plate your dish:
Divide the chicken, vegetables, and rice between 2 plates. Top each with the basil leaves and a squeeze of lime juice. Serve with lime wedges. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:
In a small pot, combine the red rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low and cook 20 to 25 minutes, or until the water is absorbed and the rice is cooked through.
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Cut the Romano beans into ½-inch lengths on an angle. Peel and mince the garlic and ginger. Thinly slice the scallions. Pick the Thai basil leaves off their stems. Peel and small dice the carrot. Cut the chicken breasts into small bite-sized pieces.
Prepare your ingredients:
Cook the chicken:
3 Cook the chicken:
In a large pan, heat some oil on high until hot. Add the chicken and season with salt and pepper. Cook 2 to 3 minutes, or until the chicken is browned on the outside, stirring occasionally.
4 Add the vegetables and rice:
Stir in the carrot, Romano beans, scallion, garlic, and ginger. Season with salt and pepper. Cook 2 to 3 minutes, or until the Romano beans are bright green, stirring occasionally. Add the cooked rice, sesame oil, and soy sauce. Cook 1 to 2 minutes longer, stirring to combine everything.
Add the vegetables and rice:
Plate your dish:
5 Plate your dish:
Divide the chicken, vegetables, and rice between 2 plates. Top each with the basil leaves and a squeeze of lime juice. Serve with lime wedges. Enjoy!
Browse Steps
1 of 5