Brown rice with chicken and vegetables

Ingredients:

Brown rice

• 2 x 250g packages microwave-safe cooked brown rice or 4 cups cooked brown rice
• 1 tbsp grapeseed oil or canola oil
• 220g fresh green beans, trimmed and halved diagonally
• 1 large white onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 3/4 cup lightly salted chicken broth
• 300 g shredded grilled chicken breast, about 2 cups (from 1 chicken)
• 3/4 tsp. Moroccan seasoning ras el hanout, recipe below
• 1/4 cup fresh parsley
• 3 tablespoons toasted pine nuts

Middle Eastern spice blend ras el hanout

• 1 cinnamon stick
• 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• 1/2 tsp ground cayenne pepper
• A pinch of mace
• Grind all ingredients

Preparation:

1. Prepare rice according to package directions.
2. Heat vegetable oil in a wok or large, deep skillet over high heat. Add green beans and onion and cook, stirring frequently, until the onion is golden brown, about 5 minutes.
3. Add the bell pepper and 1/2 teaspoon salt and sauté until the beans and pepper are tender-crisp, about 3 minutes. Stir in the broth, scraping up any browned bits from the bottom of the pan. Then stir in the chicken, rice, ras el hanout, and 1/2 teaspoon salt and simmer until the excess liquid evaporates, about 1 minute. Season with salt to taste.
4. Transfer to a platter, sprinkle with parsley and pine nuts and serve.