Chicken Wings and Rice

Chicken Wings and Rice


Spice up your dinner with Chicken Wings and Rice. A one-pan wonder that's packed with flavor. This great tasting dish comes straight from your rice cooker. This delicious one-pot meal in 30 minutes or less can be on your table, tonight! Easy preparation, too. There wasn't a spoonful of this meal left! Enjoy! This humble recipe is my own, and so are the photos.

Chicken Wings and Rice



Cook time: 30 Min  Prep time: 10 Min  Serves: 2 to 4
Ingredients
1 cup washed jasmine rice
2 1/4 cups filtered water
2 teaspoons vegetable better than bouillon soup base
2 tablespoons light soy sauce
2 tablespoons chopped chives
1 teaspoon coarse ground black pepper
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon dry leaf thyme
1 teaspoon dry leaf marjoram
6 frozen wings, trimmed and tips removed
1 cup frozen peas and carrots
add 1 teaspoon of butter for each serving
Directions
1. Add the washed Jasmine rice to the rice cooker insert pan with 2¼ cups of filtered water. Then add the Vegetable Better than Bouillon soup base, Soy Sauce, and Chives. Stir to mix.
2. Then add coarse ground black pepper, garlic powder, garlic salt, leaf thyme, leaf marjoram and stir to combine spices with the mixture.
3. These ingredients will be added without stirring: Place the frozen wings on top of the mixture in one layer. Then sprinkle the cup of frozen peas and carrots over the top of the mixture. You are done!
4. Turn the rice cooker on. My rice cooker cooks this meal in 30 minutes or less and then, the rice cooker turns itself off and turns the warmer on. Add a pat of butter to each serving. Dinner is served! Enjoy!

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