Serves:
4
Prep Time:
20
Meal Occasion:
Salad, Appetizer, Lunch, Dinner, Morning Snack, Afternoon Snack
Cuisine Type:
Asian, American, Californian, Asian-American
Ingredients
| 1 1/2 | cups UNCLE BEN’S® Instant Rice |
| 1 1/2 | cups chicken |
| 8 | cherry tomatoes quartered |
| 1/2 | tsp. ground ginger |
| 4 | tsp. soy sauce |
| 1 | can waterchestnuts drained |
| 1/3 | cup green onions cut diagonally |
| 3 | Tbsp. oil and vinegar salad dressing (bottled) |
| 1 1/2 | cups chicken broth |
Garnish with toasted sesame seeds
Recommended:
Instructions
1. Combine soy sauce chicken broth and ginger in medium saucepan. Bring to a boil.
2. Stir in rice. Cover and remove from heat. Let stand 5 minutes, or until all liquid is absorbed.
3. Transfer to bowl. Stir chicken, green onions, dressing and, if desired, water chestnuts into hot cooked rice.
4. Cover and chill. Stir in tomatoes before serving.
