Veggies and rice (and chicken)
The main idea: Briefly sauté garlic and ginger, then add onion, then chicken and rice. Next throw in some liquid and add tons of veggies. Allow the liquid to evaporate until you have a hearty rice dish with lean protein and lots of healthy stuff.
In a large pot, warm 2 tablespoons olive oil over medium heat. Add 10 cloves garlic (chopped) and ¼ cup loosely packed ginger (chopped into small pieces) and cook for 3 to 5 minutes until lightly browned.
Stir in 1 onion (halved and thinly sliced). Cook, stirring frequently, until soft and translucent, about 4 minutes. Add 1-1¼ pounds chicken (in small pieces) and 1 cup brown rice. Cook, still stirring often, for 1 minute.
Pour in 4 cups water, about 1 tablespoon chicken bouillon and whatever veggies you like. I load it up with something like: 1 cup chopped carrots, 1 cup frozen peas, 1 cup frozen green beans (chopped), 1 cup chopped mushrooms, ¾ cup sliced celery, 5 ounces frozen broccoli.
Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 minutes.
Remove the cover and simmer for 25 to 45 minutes (precise time depends on what you add and the variety of rice you use). Stir occasionally to avoid burning on the bottom as the mixture thickens. Add extra water as needed along the way. It’s done when the rice is fully cooked and the mixture has a thick, porridge-like consistency.
Serves 6.