Chicken With Brown Rice And Carrots - cooking recipe

Ingredients

1/2 c. brown rice
1 Tbsp. olive oil
7 oz. boneless, skinless chicken breast, cut into 1/2-inch pieces
3/4 c. dry white wine
1 c. canned chicken broth
2 carrots, sliced in 1/2-inch pieces
1 Tbsp. soy sauce
2 tsp. fresh lime juice
1/4 c. dry-roasted peanuts, chopped
1/4 c. scallions, thinly sliced
cayenne to taste
lime slices (for garnish)

Preparation

Add rice to a large saucepan of salted water; boil for 15 minutes and drain.
In a small saucepan, bring 1/3 cup of water to a boil.
Add the rice and cook, covered, for 15 minutes more or until it's tender and liquid is absorbed.
Keep the rice covered until ready to use.