LOW CARB CREAMY CHICKEN AND RICE | QETOE
Creamy chicken and rice is that cosy, midweek hug-in-a-bowl, and with Qetoe you get all the comfort without the carb crash. Tender chicken, garlicky mushrooms and a silky cream sauce spooned over Qetoe Low Carb Rice makes a satisfying family classic that still feels light. The rice fluffs in minutes, so dinner lands on the table fast, and every bite is rich, savoury and soothing while keeping carbs in check. This is a proper home-cooked favourite, made smarter with a low carb twist that doesn’t skimp on flavour.
Ingredients
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2 x packets Qetoe Low Carb Rice (serves 4)
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600g chicken breast, cut into 2cm pieces
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1 tbsp olive oil
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1 tbsp unsalted butter
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1 small brown onion (100g), finely chopped
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2 cloves garlic, minced
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250g mushrooms, sliced
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1 tsp dried thyme
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3/4 tsp fine sea salt, divided
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1/2 tsp black pepper
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250ml salt-reduced chicken stock
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150ml thickened cream
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60g baby spinach
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1 tbsp lemon juice
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1/2 tsp lemon zest
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1/4 cup flat-leaf parsley, finely chopped
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Boiling water, enough to just cover rice (about 400ml)
Directions
Heat a large deep frying pan over medium–high heat. Add olive oil, then the chicken, 1/2 tsp salt and black pepper. Cook 6–8 minutes, stirring once or twice, until pieces are golden on the edges and opaque in the centre; transfer to a bowl and keep the pan on the heat.
Add butter to the pan, then onion, mushrooms and the remaining 1/4 tsp salt. Cook 7–8 minutes, stirring occasionally, until the onion is soft and translucent and the mushrooms are browned and glossy. Stir in garlic and thyme; cook 1 minute until fragrant and you can smell the garlic.
Pour in chicken stock and scrape up any browned bits; simmer 2 minutes until slightly reduced with small bubbles. Stir in thickened cream and reduce heat to medium; simmer 4–5 minutes until the sauce thickens and coats the back of a spoon with a silky sheen.
Return the chicken and any resting juices to the pan. Add spinach and lemon juice; simmer 2–3 minutes until the spinach wilts and the chicken is piping hot again. Taste and adjust seasoning if needed, then stir through the lemon zest.
Place Qetoe Rice in a bowl or saucepan. Pour boiling water over the rice until just covered — do NOT rinse or drain first. Cover with a lid or plate and let sit for 5 minutes. Fluff gently with a fork and serve immediately. Tip: use stock instead of water for extra flavour.
Spoon the hot Qetoe rice into warm bowls and ladle over the creamy chicken and sauce. Garnish with chopped parsley and a final crack of black pepper; serve within 1 minute while everything is steaming and the sauce looks glossy.