1/2 cups broccoli, cut into cubes or small florets
1 teaspoon sesame seeds, optional
2 cups rice
salt
Preparation
1h
0 mins
Low
In a somewhat deep skillet, place the oil and the chicken fajitas; once they start to change color, add the onion and continue cooking until the onion looks cooked.
Add the teriyaki sauce, making sure all the chicken is coated, stirring constantly to prevent it from browning.
Add 1/4 cup of water and let it mix with the sauce and chicken for about 2 minutes. Then add the carrot, jicama, broccoli, and coconut cream. Gently stir everything, making sure all ingredients are mixed. Cover and let simmer on low heat for 10 minutes.
For the rice: Wash the rice very well until the water runs clear. Drain and place it in a saucepan (preferably non-stick), adding 3 cups of water, a bit of salt, and olive oil. Gently mix everything to incorporate the ingredients.
Bring to a boil over high heat without covering the rice pot, stirring every 5 minutes to prevent sticking. Once the water is consumed (approximately 20 minutes), cover and remove from heat.
Reduce the heat to low and place a flat skillet (you can use a thin non-stick griddle) on top of that skillet, placing the covered rice pot for 8 minutes.
After 8 minutes, turn off the heat and let it rest for another 10 minutes still covered.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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