My famous creamy turmeric rice turned into a one pan meal! This

My famous creamy turmeric rice turned into a one pan meal! This rice has been number one on the blog years now- it’s soo flavorful and creamy and easy to make. I added chicken thighs, but you can definitely do this with shrimp, chicken breasts, tofu, or salmon! 1-1.5 lbs chicken thighs (or protein of choice) Garlic powder, onion powder, paprika, salt+pepper 1 tbsp olive oil 1/4 cup broth 1 1/2 cups uncooked white jasmine rice 2 1/4 cup low sodium broth 1 tbsp olive oil 1/4 cup shallot, finely diced 2 cloves of garlic, minced 2 cups roughly chopped baby bok choy (for me, this was 1 bunch) 2 cups baby spinach 1 tsp ground turmeric 1/2 tsp sea salt, more to taste 1/4 tsp black pepper 1 (14 oz) can full fat coconut milk (both watery and creamy parts) 2–3 green onions, diced 1. Start by cooking the rice. Stir the rice with 2+1/4 cups broth in a pot and cook according to directions on the box . (For mine, I had to bring to a boil then cover and simmer for 15 minutes. I then removed from heat and allows to steam for an additional 10 minutes). 2. Seasoning chicken (or protein of choice) with garlic, onion, paprika, salt and pepper. Heat a large skillet over medium heat with 1 tbsp olive oil. 3. Add chicken and cook 5-7 minutes per side, until cooked through to an internal temperature of 165. Remove from pan and set aside. 4. Deglaze bottom of the skillet with 1/4 cup of broth. Add a little more oil to the pan, then stir in shallot and garlic and cook for 60 seconds. 5. Stir in bok choy, spinach, turmeric, salt and pepper. Cook for 2 minutes. 6. Reduce heat and pour in coconut milk (use the entire can- including the water). Stir and allow to simmer with the vegetables for 5 minutes. Turn off heat, and stir in rice and add chicken back. Top with green onions and enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet