Ingredients
1 1/2 cups white rice
fresh crushed garlic
canola oil
2 1/4 lbs. skinless, boneless chicken thighs
sliced carrot chips, chopped zucchini and squash, or other veggies
Herbs de Provence, garam masala, salt, pepper, turmeric (enuf to give yellow color)
Preparation
Fry the uncooked rice in a saucepan with the garlic and canola oil for a few minutes until you just start to hear the rice pop. Place in a large pyrex with the water. Add herbs. Stir well. Add chicken and veggies, stir. Bake at 380 for 1 hour until all cooked. There are endless variations on this recipe. Can use seafood instead of chicken.
