RICE PILAF WITH CHICKEN

Ingredients

1 lb. Cooked rotisserie chicken (or any cooked chicken), cubed

2 tbsp. Olive oil, divided

1/2 c. Orzo

1-1/2 c. Quick-cooking rice

1 medium Carrot, grated

1 rib Celery, cut into 1/8” slices on the bias

1/4 Medium sweet onion, diced

1/2 c. Sweet corn (frozen works, too)

2 c. Chicken stock (plus a little extra if needed at the end)

1 tbsp. Badia Lemon Pepper seasoning

2 cloves Garlic, grated

1/8 tsp. Cayenne pepper

1/2 tsp. Turmeric powder

1/2 tsp. Cumin powder

1 dash Frank’s

1/2 tbsp. Lemon juice

Zest of 1/2 lime or lemon

2 sprigs Fresh parsley, shredded

Kosher Salt

Ground black pepper

Directions

• In a medium saucepan, brown the orzo in a tablespoon of the olive oil until golden brown. Set aside.

• In a sautée pan, sautée the onions and celery in the other tablespoon of oil until just tender. Season with a bit of salt and pepper.

• Add the grated carrot and corn, and sautée one minute more.

• Add the rice and spices and stir until well mixed.

• Transfer to the saucepan.

• Add the cubed chicken, Frank’s and stock. Stir well.

• Cover and bring to a boil.

• Add the lime zest, remove from heat, and continue to cook, covered, for 5-8 minutes.

• Uncover, add the lemon juice, and stir. Adjust seasoning as necessary.

• Transfer to a serving dish and serve hot.

Just made this for lunch. Yum! This would work very well on a buffet or for a potluck.

What a Dumpling!