Ingredients

  • 300g brown rice
  • 200g chicken breast or thigh
  • 6tbsp cajun spice mix
  • 100g old dutch cheese
  • 1 yellow onion
  • 200g lamb's lettuce
  • 3 tangerines
  • 20ml yoghurt dressing

Instructions

  1. Cook the rice a little shorter then usual. Then spread it out as thinly as possible on a baking tray.
  2. Bake it in the oven at 150°C for +- 20 minutes.
  3. Cut the chicken into blocks and bake in a frying pan with the onion until lightly browned.
  4. Season the chicken and onion with half the cajun mix.
  5. Set the chicken and onions mixture apart on paper towels and remove all fluids from the pan.
  6. Add a tiny drop of oil to the frying pan and fry the rice with the rest of the cajun mix on high heat for 10 minutes, stirring frequently.
  7. Add the chicken and onions back to the pan and mix with the rice. Stir on low heat for another 10 minutes, depending on how done you chicken is.
  8. In the meantime prepare the salad, mixing the lettuce, tangerine parts and yoghurt dressing thoroughly.
  9. Serve the rice on plates, covering completely with the Dutch cheese and salad on the side.
  10. (Optionally) drink brown beer.