1 c. brown rice, long-grain, regular, dry 1 Tbsp. canola oil 1/4 c. low-sodium chicken broth 3/4 c. fresh celery 1 c. fresh onions, peeled, diced 1 1/4 c. fresh carrots, peeled, shredded 1 1/2 tsp. curry powder 1 tsp. garlic powder 1/2 tsp. ground black pepper 3/4 tsp. salt 1/2 c. low-fat plain yogurt 2 c. cooked fajita chicken strips, diced 1-in. (12 oz)
What to do:
1. Preheat oven to 400°F. 2. Combine brown rice and 2 1/2 cups water in large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of brown rice and water. 3. In a large pan, heat canola oil and chicken broth over medium heat for 2-3 minutes. Add celery, onions, and carrots. Cook an additional 5-7 minutes or until vegetables are tender. 4. In a large mixing bowl, combine curry powder, garlic powder, pepper, salt, and yogurt. Add vegetables, brown rice, and chicken. Mix well. 5. Pour mixture into a 9 x 9-in. nonstick baking pan. Bake uncovered at 400 °F for 15 minutes. Heat to an internal temperature of 165°F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Serve hot.
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