Creamy Quinoa Wild Rice Chicken

Nowadays, supermarkets are always selling ready-made dinners for singles or large families. A well-made creamy wild rice with chicken is delicious. Personally, I like to cook, so sometimes it distorts my objectivity a little. My goal is to make a variation of dishes for the taste and to meet a standard of healthiness of my family. Therefore, most of the time, I taste the products and then make it myself. Today, I will share the recipe for this dish by using black rice, quinoa, and coconut milk instead of heavy cream that is usually used for this recipe. I consider this a very sensible and easy modification made with a few easy to find ingredients and most of them are already available in our kitchen..

Ingredients:
1 chicken breast, diced
2 tbs ranch dressing powder mix

1 cup white onions, diced
1 garlic clove, minced
1 cup total of diced carrot, peas, and corn
3 button mushrooms, diced
2 cups coconut milk
2 tbs coconut oil
1/2 cup quinoa
1/2 cup black rice
Salt, black pepper to taste

Directions:
Wash and drain quinoa and rice.

In a sauté pan, heat coconut oil. Add onion and garlic. Stir and cook until fragrant. Add chicken and then brown the chicken (it takes 5 minutes). Add the ranch dressing mix and stir well. Add coconut milk and bring to boil.

In a rice cooker, add quinoa, rice, mushrooms, peas, corn and carrot. Pour the hot coconut milk with chicken into the rice cooker.

 Adjust the seasoning with salt and pepper at this point. Close the lid and turn to cook.

Sprinkle with cilantro or parsley or green onions on top.