Chicken, Rice, Peas and Carrots

This recipe, with a few variations here and there, is becoming a repeat!  See original ↓ 4.  Today I changed up the spice profile a bit and didn't add onion.  (The little shaker is a combination of finely ground black and red pepper - an excellent blend!)  Start with 12oz. chicken breast meat, ½c uncooked white rice, and 1-2 tablespoons of coconut oil.  Saute' and stir for several minutes to brown the chicken and rice a bit.  Add a little chicken broth, seasonings, cover and shut off the heat.

Meanwhile, simmer ¼c split peas and 2 chopped carrots in 1c chicken broth for 20 minutes, then combine with the chicken and rice.  Simmer, covered, another 20 minutes, until the peas are cooked.  Serve as is, like a chicken-rice casserole. . .


OR - Before the last 20 minutes of cooking time, add a 28oz. can of petite diced tomatoes, sautéed' onions, peppers, and celery. . .and you've got a quick healthy soup. . .Lin