Sauté onions, bell pepper, garlic, and ginger in a skillet for 2–3 minutes. Add chicken, rice, pineapple, carrots, and optional red pepper flakes. Pour in teriyaki sauce and stir to coat.

Add the rice and almonds and stir over low heat to toast them, 5 minutes. Add the currants, tomatoes, mint, allspice, sugar, salt and pepper to taste; cook for 2 minutes.

Ingredients 1 lb chicken breast, cubed 1 cup pineapple, cubed (fresh or canned, drained) 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 cup jasmine rice 2 ...

Just 10 minutes of prep, and your work is basically done thanks to your slow cooker does. This is a great meal to come home ...

To buy: 1 package microwaveable brown rice, 3/4 pound boneless skinless chicken thighs, 1 red bell pepper, 1 jar minced garlic, 1 bottle curry powder, 1 can reduced-sodium diced tomatoes, 1 can ...

Add the onion, carrot, celery, garlic, roasted peppers, and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes. Add the tomato paste and wine and ...

Add Kay Chun’s new spiced chicken and rice to that list. Boneless chicken thighs brown in olive oil until golden, and then garlic, cinnamon, cardamom, turmeric and allspice are bloomed in the ...

Preparation 1. In a large nonstick skillet set over medium-high heat, heat oil. Add chicken and cooked rice and stir to combine, cooking for about 2 minutes (enough to get a very light sear on the ...