This vintage recipe from the sixties just might bring back memories of your Mom slaving over a hot stove with a box of Minute Rice in her hand. In my family Minute Rice was a staple, our everyday accompaniment to Shake n' Bake and Fish Sticks. I thought it would be fun to try this quirky one pot meal in my dutch oven. Saute the onion and carrots over a full compliment of coals. Add the liquid and spices, cover with as many coals as you'll need to bring it to a boil, then stir in the rice and chicken. Be sure to slice the carrots thinly so they will cook faster and give the rice a stir halfway through cooking to make sure it's not sticking to the bottom of the oven. You can even substitute canned chicken if you are camping. Take a stroll down memory lane and serve yourself a big bowl of this sweet, orange scented rice dish. It's a classic.
1 2/3 cups thinly sliced carrots
1/4 cup butter
1/4 cup chopped onion
1 cup orange juice
1 cup water
2 Tblsp sugar
salt to taste
1 tsp grated orange zest
1/4-1/2 tsp poultry seasoning
1/8 tsp pepper
2 cups diced cooked chicken
1 1/3 cups Minute Rice
Lightly oil or spray a 10 inch dutch oven.
Saute carrots and onion in butter over a full spread of coals for 5 minutes or until onion is soft and translucent.
Add orange juice, water, sugar, salt, orange zest, poultry seasoning and pepper. Cover with as many coals on the lid as you need to bring it to a boil.
Stir in chicken and rice. Cover and simmer for 10-12 minutes or until liquid has absorbed and rice is tender. Serves 3-4.
|Saute carrots and onion in butter|
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