ONE-POT BARBECUE CHICKEN AND RICE

Autumn is almost here and so are the nice and breezy days. In the light of such a warm change, what’s better than having a wholesome cookout session with your favourite recipes?! 

We bring you this delicious recipe made with our Pride of India’s Indian Brown Basmati Rice. This perfect dish of chicken and rice with the relishing flavours of barbecue, is enough to make your cookout time a successful one. 

Bring your friends and family around and have a happy time cooking this delicious meal with our incredible products! 

WHAT YOU NEED 

• 1 cup BBQ sauce

• 1 tablespoon olive oil

• 6 boneless, skinless chicken thighs

• 1 medium onion, diced

• 2 cloves garlic, minced

• ⅔ cups frozen corn, thawed

• 15 ounce can black beans, drained and rinsed

• ¾ cupIndian Brown Basmati Rice 

• 3 cups chicken stock

• 1 cup freshly shredded colby jack cheese

• Pink saltandBlack Pepper Ground, to taste

• Avocado, diced tomatoes, and parsley or cilantro, for topping

HOW TO MAKE 

• Heat the olive oil in a pan and season the chicken thighs with salt and pepper and brown them on both sides. Brush the BBQ sauce on the chicken. After it’s cooked, set it aside.

• Add onion and garlic and cook until brown. Add corn and black beans. Add the brown rice and toast for a couple minutes. 

• Pour the chicken stock and the remaining BBQ sauce into the pan. Season with salt and pepper. 

• Bring to a boil and then cook on medium heat. Place chicken back into the pan. Cover and cook for 30 mins. 

• Add cheese on top and let it melt. 

• Garnish with avocado, tomato, parsley or cilantro. 

Your barbecued chicken and rice is ready to be savoured. Serve the garnished meal hot and the special compliments will be on their way!