Author: Ben Greene


  • Rice
  • Chicken Broth
  • Chicken
  • Diced Tomatoes
  • Carrots
  • Garlic
  • Onions
  • Cinnamon
  • Cardamom
  • Cloves
  • Lemon Juice


Mince the garlic, and sauté it along with the rice and onions in olive oil along with the spices. The rice should be browned only slightly. Then add the broth, diced tomatoes, carrots, and chicken. Add a touch lemon juice when the rice is fully cooked.

Make sure you stir often, so that the rice at the bottom doesn’t burn and stick to the pan. Also, keep an eye on the level of broth. If the rice is looking like it isn’t done but your broth is low, add more.

The amounts of spice, as always, will vary on taste. Rule of thumb, about the same amount of all spices.

The other cool thing about this dish, is that it’s actually like fried rice in that it’s meant to get rid of any meats or veggies you need to use up. Add any combination of proteins or veggies you want! I only added chicken and carrots because I always have them in the fridge.