Herbed Rice with Chicken and Beans

This is an easy dish that your family will love. The traditional version of this recipe calls for fava beans and dill, which is a delicious combination.

What you’ll need

  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Large skillet
  • Medium pot or rice cooker
  • Spatula or spoon


1 tablespoon Olive Oil
1 Onion Small, halved and sliced thinly
2 cups Brown Rice Cooked
8 ounces Fava Beans about 2 cups or Lima Beans or Butter Beans
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Fresh Herbs chopped, such as dill, mint, cilantro, and/or parsley
2 Chicken Breasts cooked, skinned, shredded (about 2 cups)


  1. Heat oil in a large, nonstick skillet. Add onion and sauté until soft, about 5 minutes.
  2. Add cooked rice, beans, salt and pepper.
  3. Add the herbs, saving some of them for garnish later. Stir in 1/4 cup water and simmer until completely absorbed, about 5 minutes.
  4. Mound rice on a platter and top with cooked chicken. Garnish with reserved herbs. Serve with Yogurt with Cucumber and a large salad.


Chef’s Tips

Recipe for Yogurt with Cucumber

To cook brown rice:

  1. Combine 1 cup raw brown rice with 2-1/2 cups water and a pinch of salt. Bring to a boil.
  2. Then cover, reduce heat to low and simmer until tender, about 30 minutes.
  3. Set aside, covered, for 10 minutes.
  4. Fluff with a fork before using.
Nutrition Label

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