Chicken Fried Red Rice

with Romano Beans

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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.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!