Recipes

Serves 4-6

1 package Green & Mochi Rice with Mild Thai Seasoning
4 boneless, skinless chicken breast
2 tabelspoons EVOO
2 cups baby spinach leaves
½ cup finely chopped celery
¼ cup raw cashews
2½ cups water

1. Marinate chicken breast for 1 hour in 1 tablespoon oil and package seasoning.
2. In a fry pan cook chicken breast and marinade until slightly browned; reduce temperature, cover, and finish cooking until internal temperature reaches between 165º -175ºF. Set aside and keep warm.
3. Pour rice into 2 quart pan; add 2½ cup water and remaining oil. Stir, cover and bring to a full boil. Reduce heat; simmer 8-10 minutes. Check the texture after 8 minutes.
4. Add spinach, celery, & cashews. Cover; let stand for 10 minutes, keeping warm. Serve sliced chicken breast over the rice.

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