Red beans and chicken rice

Sometimes i have ideas for recipes that rattle around in my brain for ages. I know what they’ll taste like and how they’ll work but they won’t fit in with how I’m eating or the season. This is a recipe that I devised in the summer when there’s little need for warm comforting food after cold outdoor cardio sessions. My final motivation for actually cooking this is my shared interest, with Amanda, in a non-sugar laden red bean dish. This one would be perfect after a cold Canberra mountain bike ride.

The slow cooker process makes the rice a delicious rissotto consistency and I’ve totally fallen in love with this method of cooking chicken breasts. The next edition of Oxygen should have a low-carb variation on this chicken method.

I’ve included shredded toasted seaweed in this recipe to add extra idodine to my diet but I could see how a lot of people would find this a bit too weird a flavour combo.

Serves:
5
Cooking Time:
Prep Time:
freezes well

Ingredients

  • 195g (1 cup) brown rice, rinsed
  • 100g (1/2 cup) adzuki beans, rinsed
  • 500g chicken breast, (Free-range)
  • 20ml (1 tbsp) tamari soy sauce
  • 2ml (1/2 tsp) sesame oil
  • 2 pieces toasted seaweed, shredded
  • 1 pinch Seaweed Gomasio, to garnish
  • 1L (7 cups) water, or chicken stock

Instructions

  1. Place the adzuki bean in a saucepan with 2-3 times the volume of water, bring to the boil and vigorously simmer for 10 minutes. Drain.
  2. Place the rice and adzuki beans in a slow cooker or  large saucepan with a lid. Place the chicken breast on top of the grains. Cover with 7 cups of water and cook on 'high' for 4-6 hours or simmer gently for about 4 hours or until the liquid is absorbed.
  3. Using 2 forks shred the chicken into tiny strips by pulling them apart. Stir in the chicken, soy sauce, sesame oil and seaweed.

Nutrition

Red beans and chicken rice

Serving per recipe:
5
Average Quantity Per Serving
kCalories:
227
kJoules:
950
Protein:
27.2g
Total Carbohydrates:
20g
Net Carbs:
17.2g
    Fibre:
2.8g
    Sugar:
0.4g
Fat:
4g
    Saturated Fat:
0.6g
Sodium:
268.4g

One thought on “Red beans and chicken rice

  1. Yum! Thanks Mish – the toasted seaweed sounds perfect to me! I just bought some more adzuki, so I must have subconsciously known you were going to give me a great recipe. 🙂

    Yum, I’ll be cooking it up on the weekend 🙂

    Amanda

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