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  Baked tomato rice with chicken
This turned out great and got rave reviews from my son. Both kids ate around the onion and tomatoes (picking out the rice and chicken) but ate it well. I sprinkled cheddar on top for those who don't have a milk allergy, which was tasty. I don't think the cheese is necessary, since there's a lot of flavor already, but it's nice for those that can have it. This recipe was a nice new flavor that easily satisfied all of our allergy needs.

2 T olive oil
1 onion, coarsely chopped
5 t minced garlic
1/2 t thyme
1 1/2 C long-grain white rice
4 C chicken broth
15 oz. can diced tomatoes
1 bay leaf
2 T basil
2 T chives
1 lb cooked chicken breast, sliced into small pieces

Heat the oil in a large stove-friendly casserole over medium heat. Add onion and cook for 5 minutes until soft. Add garlic and thyme and cook for one more minute.

Add the rice and cook for two minutes until it's coated and translucent. Stir in broth, tomatoes, and the bay leaf, and boil for 5 minutes until the broth is almost absorbed.

Remove from heat, stir in basil, chives, and chicken. Bake covered at 350 deg. F for 25 minutes. Serve from casserole.
 
Comments:
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Our children are allergic to nuts, eggs, milk, soy, peas, lentils, strawberries, sesame, kiwis, cherries, and chick peas. After cooking the same few dinners over and over, we got fed up and needed a change. I’ve decided to really learn to cook, and to share what I learn here. As I find recipes and adapt them to our allergy situation, I’ll share what works (and what doesn’t). If you have food allergic children and need ideas for new things to feed them, or just want some simple new recipes to try, I think you’ll find some here.

Please remember to check all product ingredient listings carefully when avoiding allergens.

You can contact me at patrick.dylan [at] gmail [dot] com.