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Chicken and Sweet Potato Rice

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Pearl Ishizaki

"Sweet potatoes have served as a great rice extender for many generations in Asia. The softness and sweet taste of the sweet potato gives rice a livelier taste, that's why it is liked by many. Try this sweet potato rice recipe where I've added some meat. You can eat this dish as-is, or serve it with other meat or vegetables."
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Ingredients

1 h 20 m servings 544 cals
Original recipe yields 2 servings

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Directions

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  1. Put rice in a large bowl and cover with water. Swirl water to rinse the rice, pour into a wire mesh strainer to drain; repeat. Soak clean rice in 1 cup of fresh water for 30 minutes.
  2. Mix chicken, 1/4 teaspoon salt, and pepper in a bowl; let stand for 10 minutes.
  3. Combine rice and soaking water, chicken, sweet potato, and 1/4 teaspoon salt in a microwave pressure cooker. Cover the cooker; cook in microwave at 600W for 10 minutes. Remove the cooker from the microwave; let stand for 15 minutes.
  4. Release pressure according cooker manufacturer's instructions. Mix well before serving.

Footnotes

  • Editor's Note:
  • If you cannot find Japanese rice, you can substitute with white short-grain rice.

Nutrition Facts


Per Serving: 544 calories; 1.3 g fat; 108.1 g carbohydrates; 21.8 g protein; 33 mg cholesterol; 992 mg sodium. Full nutrition

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