Readers Digest: Forbidden Rice and chicken


Adding black rice to a chicken dinner gives the meal a fun, Halloween twist. Black rice, native to China, contains antioxidants, iron and vitamin E.

Forbidden Rice and Chicken. Photo credit: Christina Saschin

Total Time: 40 minutes

Yield: 1 serving


  • 2 chicken breasts
  • rosemary sprig
  • 2 tablespoons olive oil
  • 1/4 cup black Forbidden Rice
  • 1/4 cup orange bell pepper, sliced


  1. Pour water and rice into a small saucepan. Bring to a boil, then simmer for 35-40 minutes.
  2. Cut 1/4 of the bell pepper into thin strips and set aside.
  3. Add olive oil to 2 medium-sized pans.
  4. In one of the pans, add a sprig of rosemary.
  5. Put the chicken breasts into the pan with the rosemary and cook on low-medium heat for 10 minutes, flipping the chicken over once one side is browned.
  6. In the second pan, add the sliced bell peppers and cook on low-medium heat for about 8 minutes or until the bell peppers turn a brighter orange.
  7. Put the black rice, bell pepper and chicken onto a plate and enjoy.


Nutrition Facts

  • One Serving: 210g
  • Calories: 410
  • Fat: 20g
  • Cholesterol: 147mg
  • Sodium: 108mg
  • Potassium: 220mg
  • Carbohydrates: 34g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 56g


Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.