This was quick to make and the pan was empty even faster!
I had some left over rice and not a lot of time or interest to make another dinner I would not be eating. I came up with this and was able to get the boys to eat something green!
3-4 cups cooked rice
1 lb boneless, skinless chicken breasts, I used thin sliced, cut into bite sized pieces
One bag frozen broccoli
2 tablespoons margarine
2 tablespoons Bragg's Liquid Aminos
Shredded cheese, whatever you got, I used Daiya vegan shreds. And yes, I am aware this is not a vegan meal but my Bub is allergic to milk so Daiya it is!
2 cups water
1 heaping tablespoon tapioca starch (or potato or corn)
Put the rice in a 13x9 roasting pan. Put the frozen broccoli in next. Preheat oven to 350.
Heat the margarine and Bragg's in a skillet. Add the chicken and cook until no longer pink. Remove from heat. Take the chicken pieces out with slotted spoon and add to rice and broccoli, leaving liquid in the skillet.
Add the water to the skillet and deglaze the pan. Season the pan liquids with garlic, pepper, chili powder, and oregano. Stir in the tapioca starch.
Pour the liquid over the roasting pan ingredients. Stir it all around. Sprinkle the cheese over the top.
Cover with foil and bake for 30 or longer if you need.