Creole Chicken with Rice

• 1 cup Brown Rice
• 2 cups Water
• 1 teaspoon Chili Powder
• 1 Tablespoon Grapeseed Oil (or Olive Oil)
• 2 whole Boneless, Skinless Chicken Breasts
• 1 whole Small Onion, Diced
• 3 cloves Garlic, Minced
• 2 cups Chopped Organic Celery
• 1 whole Large Green Pepper
• 1 can (14 Oz. Size) Diced Tomatoes, Undrained
• 1 cup (or More) Chili Sauce
• 1/4 teaspoons Dried Crushed Red Pepper
• 1 Tablespoon Chopped Fresh Basil (or 1 Tsp Dried)
• 1 Tablespoon Chopped Fresh Parsley (or 1 Tsp Dried)
• 1 bag (10 Oz) Fresh Spinach

1. For the seasoned rice: Cook brown rice according to package directions, adding chili powder to the cooking water.
2. When its done, set aside.
3. Add a bit of oil to lightly coat the bottom of a Dutch oven or pot.
4. Cook chicken on medium high, browning each side until cooked through.
5. Remove chicken to a cutting board to rest.
6. **
7. Add onion, garlic, celery, green pepper and saute a few minutes.
8. Meanwhile, cut the chicken into bite-sized chunks.
9. Pour in the can of diced tomatoes to deglaze the bottom of the pot, scraping up any brown bits.
10. Add chicken, chili sauce, and spices; bring to a boil and reduce heat to medium.
11. Simmer covered for 10 minutes.
12. Stir in spinach, cover until wilted.
13. Stir, adjust seasonings to taste, if necessary.
14. Serve over seasoned brown rice.
15. **Note: I cook my chicken breasts whole because I hate raw meat and prefer to cut the chicken once its been cooked so I dont get too grossed out.
16. If you can cut your chicken into chunks before cooking, by all means do so.
17. I would if I didnt have such issues with handling raw meat.

brown rice, water, chili powder, grapeseed oil, chicken breasts, onion, garlic, celery, green pepper, tomatoes, chili sauce, red pepper, fresh basil, parsley, fresh spinach

Taken from tastykitchen.com/recipes/main-courses/creole-chicken-with-rice/ (may not work)