Chicken and Rice

  • Servings: 4-6
  • 2 cups long grain rice
  • 3 cups chicken broth or water
  • 2 chicken breasts sliced into ½ inch pieces or ½ chicken split (quartered)
  • 4 tablespoons Gold ’n Soft Vegetable Oil Spread
  • ½ red bell pepper chopped
  • ½ onion chopped
  • 2 teaspoons Taco Seasoning
  • 2 teaspoons salt or to taste
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric (optional)

Brown chicken using 1 tablespoon Gold ’n Soft Vegetable Oil Spread; add broth, red bell pepper, onion, spices and salt and simmer. In separate pot, place 3 tablespoons of Gold ’n Soft and melt under high heat, add dry rice and stir constantly until it turns white like popcorn. Once rice is popped add the contents of the first pan and bring to a boil. Lower heat to a simmer and cover for 25 minutes, or until rice is done. Remove from heat, serve hot garnished with cilantro, green onions and/or pico de gallo. Salt and pepper to taste.