Peaches add just the right amount of sweet to this yummy rice bowl.Print
Peachy Ginger Rice Bowls
2 cups brown basmati rice
4 1/2 cups water
2 cups sliced fresh or frozen peaches
1 Tbsp. Dijon mustard
2 Tbsp. raw honey
1 Tbsp. Braggs Liquid Aminos
1 Tbsp. tomato paste
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
2 Tbsp. fresh cilantro, minced
2 tsp. coconut oil
2–3 boneless skinless chicken breasts, cut into bite-sized pieces
1 carrot, peel and julienne
1 cup small broccoli florets
In a sauce pan over high heat add the rice and water.
Bring to a boil. Cover and let simmer for 45 minutes.
Remove from heat and allow to steam in the covered pan for 15-30 more minutes, until all liquid is absorbed.
Remove lid and fluff with a fork.
Prepare the Sauce
In a medium sauce pan over medium heat add the peaches, Dijon mustard, honey, Liquid Aminos, tomato paste, garlic and ginger. Mash with a fork or potato masher until peaches are all smashed and everything is blended together.
Bring mixture to a simmer and cook for 10 minutes.
Remove from heat.
If you want it to be super smooth, place mixture into a blender and blend until smooth.
Prepare the Chicken
Preheat the oven to 400°
Grease an 8″ glass baking dish with 1 tsp. of coconut oil.
Add in half of the prepared sauce into the baking dish and top with the chicken.
Sprinkle 1 Tbsp. of cilantro on the chicken and add in the remaining sauce.
Bake in the oven for 20-25 minutes.
Prepare the Veggies
In a small frying pan over medium heat melt the remaining 1 tsp. coconut oil.
Stir fry the carrots and broccoli just until the turn bright orange and bright green.
Set aside until chicken is baked.
Assembling the Rice Bowl
Add cooked rice into the bowl
Stir the veggies into the baked chicken and toss in the remaining 1 Tbsp. of cilantro
Scoop onto the rice and serve.