The end of the school year is always busy. With graduations, parties, teacher appreciation week, projects, and other extracurricular activities, I like to prepare a meal for my family that is simple so I can spend less time cooking and more time enjoying the meal and time with my family. One of our favorites is Minute Instant Basmati Rice with dried fruit and almonds. I usually serve this meal with chicken kabobs. It is a family favorite and is so delicious and easy to make.
I love Minute Instant Basmati Rice because it is ready in five minutes and always comes out perfectly fragrant and fluffy. It is simply cooked, then dried, with nothing added but convenience, which I love. I love that you can make Minute Instant Basmati Rice on the stove or in the microwave. For the stove just boil some water, add in the rice, stir, cover and remove from heat. Wait five minutes or until water is absorbed then fluff and serve. It really is that easy. This rice has an aromatic, nutty flavor and fluffy texture that my whole family enjoys. The only ingredient is Non-GMO Project Verified rice. These slender basmati grains are versatile at mealtime no matter whether you follow a Gluten Free, vegetarian or vegan diet.
For the chicken kabobs I slice up my chicken breasts, add vegetables and add them on a skewer. Put the skewers in a 13x9x2 inch Pyrex dish and add your favorite teriyaki sauce over the skewers. I cook them in the oven for 1 hour at 350 degrees.
Ingredients: Chicken, bell pepper, onion, zucchini, pineapple, skewers, and teriyaki sauce.
Directions: Slice your chicken and all your vegetables. Then thread the skewers, alternating between the meat and veggies. Once the skewers are complete, add them to the Pyrex dish. Once all skewers are in the Pyrex dish I glaze the kebabs with teriyaki sauce. I make sure all kebabs are coated with sauce and there is some covering the whole bottom of the Pyrex dish. Bake for 1 hour at 350 degrees.
When the rice is done, I plate it and sprinkle dried fruit and sliced almonds. I used dried blueberries and mangos. Then I place a chicken kabob on each plate with the rice and serve.
