2 Chicken Bouillon cubes
1½ cups Rice
3½ cup boiling Water
1 medium Carrot, shredded
¼ cup Onion, diced
2 Tbsp Raisins
1 Chicken, cut into pieces with skin removed
This is a recipe I made up by combining a number of different recipes. You can make it as spicy as you’d like by increasing, decreasing or eliminating the Red Pepper flakes. You can also vary the flavor by using a mustard different from the Dijon-style that I’ve used in the recipe. Or, you can use 1 cup of Ken’s Steak House Honey Mustard Dressing, Topping and Spread in place of the 1/2 cup honey and 1/2 cup mustard.
½ cup Honey
½ cup Dijon-style Mustard
1 Tbsp Canola Oil
1 tsp Orange peel, freshly grated
2 Tbsp Candied Ginger, finely diced
¼ – ½ tsp Red Pepper flakes, to taste
Preheat oven to 350 degrees. Bring water to a boil and mix in bouillon, rice, carrots, onion and raisins. Place in a 2 quart baking dish. Place chicken on top of rice mixture.
Mix the honey, mustard, oil, orange peel, candied ginger, and red pepper flakes together. Pour over the chicken. Cover with lid or aluminum foil.
Bake in a 350 degree oven for 45 minutes or until chicken and rice are tender.