THE CHALLENGE
Creating a rich, flavorful, inspired chicken and rice dish without spending an exorbitant amount of time to cook the rice through.
THE CONVENTION
Using instant or quick-cooking rice, which saves time overall, but suffers from inferior flavor and texture.
THE QUICKIE
Partially cooking long-grain rice in the microwave before cooking it through in a skillet offers the best of both worlds—quicker cooking time plus full-on deliciousness.
HOW THIS QUICKIE WORKS
- Zapping the rice with broth in the microwave (while the chicken browns on the stove) shaves off cooking time with minimal loss of flavor
- Sliced scallions do double-duty; the hardier white parts are sautéed as a base, and the delicate greens are added at the end for an aromatic hit
- After the chicken, corn, and rice cook on the stove for about 10 minutes, tomatoes and lime zest are added to the skillet mixture and heated through
About the Author: America's Test Kitchen
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I made this last night and loved it, although the chicken wasn’t as tasty as I’d hoped (that was my fault, I used chicken breasts from a different brand that I’ve never used before). The flavor is terrific, and my wife and I loved the taste of the fresh lime and cumin with the sweetness of the cherry tomatoes!