Find a Recipe

Find a Recipe

Chicken and Rice Stew

Course:

Products:

Ingredients:

  • 1/2 cup cubed boneless, skinless chicken breast
  • 1 medium carrot, peeled
  • 10 green beans, ends removed
  • ¼ cup well-cooked rice
  • ¼ cup chicken stock or water
  • ¼ cup breast milk or formula

Directions:

  1. Pour 2/3 cup water into water reservoir and cover it. Assemble processing bowl and steaming basket. Place chicken in steaming basket.
  2. Steam until light turns off. Remove chicken from steaming basket. Reserve chicken; discard steaming liquid. Refrigerate until ready to combine with other ingredients.
  3. Pour 2/3 cup water into water reservoir and cover it. Assemble processing bowl and steaming basket with slicing disc.
  4. Slice carrots and green beans into steaming basket. Remove lid and slicing disc, then replace lid.
  5. Steam until light turns off.
  6. Reserve steaming liquid from bowl for pureeing.
  7. Remove steaming basket. Insert puree/chopping blade and place chicken, vegetables, cooked rice, chicken stock, and milk in bowl.
  8. Chop, adding enough liquid to reach desired consistency. Cool before serving.
  9. Refrigerate remaining mixture  or freeze in storage containers.

Makes: 1 1/2 cups

Test Kitchen Tip: Cook chicken until well-done. Meat thermometer should read 165°F.

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