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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • 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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Chicken Fried Red Rice

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