Chicken and Rice L'Orange
Debbie Vanni of Libertyville, Illinois took top honors in Mr. Food's Rice Recipe Contest with this recipe for Chicken and Rice L'Orange.
Her recipe was selected from more than 1,400 entries. The recipe had to be made in 30 minutes or less with no more than six ingredients (excluding butter, margarine, cooking oil, water, salt and ground black pepper). As the grand prize winner, Vanni received $5,000, and a subscription to Mr. Food's EasyCooking® magazine.
- 1 cup uncooked rice
- 1 cup orange juice
- 1 cup water
- 1 tsp. salt
- 3 Tbsp. butter, divided
- 1/4 cup sliced almonds
- 4 boneless, skinless chicken breast halves
- 1/4 cup orange marmalade
- 1/4 cup sliced green onions
Combine rice, orange juice, water and salt in a 2- to 3-qt. saucepan. Heat to boiling and stir once or twice.
Reduce heat. Cover and simmer 15 minutes. While rice is cooking, melt 1 Tbsp. butter in a large skillet over
medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.
Melt remaining 2 Tbsps. butter in skillet. Add chicken and cook until brown on both sides. Add orange marmalade
to skillet and stir to coat chicken. To serve, spoon rice onto plate and top with chicken. Sprinkle with toasted
almonds and green onions. Makes 4 servings.
Source:
USA Rice Federation
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