Low Carb Creamy Chicken & Leek Rice (Low Carb Winter Comfort)
320
Rice
This creamy chicken and leek rice recipe made with Qetoe Low Carb Rice is the ultimate winter comfort food. Low in carbs, high in flavour — ready in under 20 minutes.
Ingredients
- 1 cup cooked Qetoe Rice
- ½ cup shredded cooked chicken (leftover roast or poached works great)
- 1 small leek, white part only, finely sliced
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ¼ cup cream (or coconut cream for dairy-free)
- 1 tbsp olive oil or butter
- Salt & pepper to taste
Directions
- Prep the rice:
- Cook Qetoe Rice using the absorption method (just enough boiling water to cover, then cover with a plate for 5 mins until fluffy). Set aside.
- Sauté leeks & garlic:
- Heat olive oil or butter in a pan over medium heat. Add sliced leek and cook for 3–4 minutes until soft. Add minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Make it creamy:
- Pour in the cream, bring to a gentle simmer, and season with salt and pepper.
- Combine:
- Add the shredded chicken and cooked Qetoe rice to the pan. Stir gently until the rice is coated in the creamy sauce and everything is warmed through.
- Serve:
- Spoon into a bowl and enjoy immediately. Optionally top with cracked black pepper or a sprinkle of parmesan (if not dairy-free).
