AMIRA rice and Chicken, Broccoli & Carrot Rice Bowl Recipe

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AMIRA is a veteran specialty rice brand with a line of authentic basmati Indian rice with superior taste and versatility. Many people do not know that basmati rice has a lot of health benefits. It lowers the risk of heart disease, is an excellent source of magnesium for regulating the nervous system, decreases risk of colon cancer, is a great source of energy, has 20% more fiber compared to other rice and is gluten free and low in fat.

All natural, kosher, gluten-free, and non-GMO, AMIRA’s authentic Indian basmati rice not only tastes good, but it is good for you. Their coveted product range includes the Amira Gold Line, which consists of Natural Basmati Rice, Natural Thai Jasmine Rice, Natural Thai Jasmine Brown Rice, Natural Brown Basmati Rice, and Smoked Basmati Rice. For those who are familiar with AMIRA, such an extensive and dynamic product line is not unexpected, as the brand continues to make significant strides in the areas of growth and development; which is evidenced by the launch of their organic product range, which includes organic Brown Basmati Rice, Traditional Basmati Rice and Sona Masoori Rice.


Chicken, Broccoli & Carrot AMIRA Rice Bowl
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  1. 1 cup AMIRA basmati brown rice
  2. 2 cups water or low­sodium chicken broth
  3. 1 pound boneless skinless chicken breast, cut into bite size pieces
  4. 2 tablespoons olive oil
  5. 1 packet of Dizzly Pig Tsunami spin seasoning OR 1/2 teaspoon each: Paprika, Onion powder, Garlic powder, Turmeric, and paprika
  6. salt and papper to taste
  7. 2 tablespoons soy sauce
  8. 2-3 large carrots, chopped
  9. 1-2 cups broccoli
  10. 1/2 onion, chopped
  11. 1 clove garlic, minced or grated 1
  1. Preheat oven to 450 and roast the carrots for 20 minutes.
  2. To start the rice. Add the water and rice to a medium size soup pot. Bring to a boil and then reduce heat, cover, and simmer for about 20 minutes, or until rice is cooked. After 20 minutes remove the lid and fluff the rice with a fork.
  3. While the rice is cooking, heat a large skillet on medium high heat and add 1 tablespoon olive oil. Add the onions and cook for about 5 minutes. Add garlic and saute for another 2-3 minutes. Add in broccoli and half the seasoning and cook until heated through.
  4. Remove vegetables from skillet. Heat 1 tablespoon olive oil and add the chicken and sprinkle with remaining seasoning. Cook 3-4 minutes on each side. Add the vegetables and soy sauce. Stir and cook for a few more minutes, until vegetables reheat and chicken is cooked thoroughly.
  5. Serve over AMIRA rice with carrots.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

AMIRA’s authentic Indian basmati rice embodies the qualities that have earned basmati the title of “super grain,” while the brand’s passion for purity has taken them from humble beginnings to the position of global market leader that they occupy today. AMIRA’s commitment to the company-wide philosophy of maintaining a “passion for purity” and producing foods that adhere to their exceptionally high standards of quality is evident in every facet of their production process. Knowing that not all rice is created equally, AMIRA sources their basmati from the foothills of the Himalayas – an area dedicated to the cultivation and production of basmati rice. Aged for a time period of 12-18 months before the processing stage is initiated, the rice is prepared in a state of the art treatment plant to preserve all of its purity. From cultivation to packaging, AMIRA‘s objective is to ensure that the highest of customer expectations is met, and not only strive to create a great product, but to bond people and cultures across the globe through the common language of food.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers.  I was not paid to write this review. 




Celiac Awareness Month Day 27: WORLDFOODS Asian Fusion Sauces


It’s the 27th day of Celiac Awareness Month and I am celebrating with some delicious flavors and Asian recipes that can replace take out any night of the week! 

WORLDFOODS is a pioneer in the Fusion and Asian food industry with a range of easy and convenient sauces that are 100% natural, gluten free, trans fat free and allergen free.   


Each WORLDFOODS product is developed from local blends using 100% natural ingredients, traditional herbs and spices. They offer a range of fusion flavors whether you are a Chef or a busy homemaker; with a range of Asian sauces from Thailand, Malaysia, China and India. 

WORLDFOODS brings the comfort home with tasty, healthy and authentic home cooked meals, and helps reduce the amount of time you need to spend in the kitchen. Made with 100% natural ingredients and manufactured using hi-tech production methods guarantees the freshest quality in every bottle. A complete range of easy to use yet economical priced sauces carefully blended to give to you to experiment culinary creativity without the hassle of understanding and putting together an endless list of oriental herbs and spices.

WORLDFOODS produces a range of seven ready-made sauces totaling 51 variations in all, including; dipping sauces, pastes, noodle sauces, stir-fry, cooking sauces, marinades, chutneys and salad dressings. They never use preservatives or artificial flavorings, and ALL products are allergen free, trans fat free and GLUTEN FREE. WORLDFOODS range of “clean” products are suitable for vegetarians, vegans, and celiacs, and will tantalize your taste buds. 

I recently had the chance to try a few of their products and I was blown away with the freshness and flavor of each one. Jeremy said both meals I made tasted like take out. (I’m patting myself on the back.) I do have to say, he is right; the food tasted just how you would expect a curry dish to taste when ordering at an Asian restaurant. 


Thai Green Curry Paste

A mild spicy paste with green chillies, authentic Thai coriander, lemon grass and other authentic spices. Perfect for preparing a quick and authentic Thai Green Curry with chicken and vegetables.


Green Curry Chicken and Vegetables
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 1 Tablespoon Olive Oil
  2. 1/2 small onion, chopped
  3. 1 can Lite Coconut Milk
  4. 3 Tablespoons vegetable or chicken stock
  5. 1 Tablespoon Soy Sauce
  6. 1 jar WORLDFOODS Green Curry Paste
  7. 2 cups chopped vegetables, such as white potatoes, sweet potatoes, carrots and green beans
  8. 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
  9. salt and pepper, to taste
  10. Jasmine Rice
  1. Heat oil in a medium to large saucepan over medium high heat and saute onion 3-5 minutes.
  2. Mix in coconut milk, stock, soy sauce and green curry paste and brown sugar in medium. Bring to boil.
  3. Reduce heat to low and add in vegetables and chicken; simmer 20-25 minutes or until chicken is cooked through and vegetables are tender.
  4. SERVE over cooked Jasmine Rice.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/


Thai Masaman Curry Cooking Sauce

A mild heat Thai-Muslim influenced curry with the sweetness of coconut milk and tangy notes of tamarind. Its unique taste and mild spice renders this curry a favorite among many.

What’s so great about the cooking sauces is all you have to do is simply add meat, seafood or vegetables to the sauce for a complete meal in minutes!

Chicken Masaman Curry
Serves 3
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  1. 1 jar (340g) of WORLDFOODS Thai Masaman Curry Sauce
  2. 1 tablespoon cooking oil
  3. 1 lb boneless chicken breast, cut into strips
  1. Heat 1 tablespoon of oil in a wok or frying pan and sauté boneless chicken breast for 4 - 5 minutes or until cooked.
  2. Add WORLDFOODS Thai Masaman Curry Sauce and bring to a boil. Reduce heat and simmer over low to medium heat for 15 -20 minutes until the sauce thickens.
  3. Serve with Thai fragrant rice or noodles.
  1. I also added carrots and green beans to this dish in step two.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/


Both products I tried are mild. This is indicated on each bottle with a red pepper. One pepper = mild, Three peppers = HOT. I also received two HOT sauces, but I found the mild to be a little spicy so I am staying away from those! 


You can purchase WORLDFOODS products at major grocery chains across the country. Click here for a list of retail locations. You can also purchase all products online

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


Gluten Free & Dairy Free Chicken Enchiladas

These dairy and gluten free enchiladas are more flavorful and satisfying than any traditional enchiladas I’ve tasted! This recipe is a new favorite in our house— we actually used this same recipe to make a Mexican lasagna a few nights ago.


  • 12 Corn Tortillas or gluten free flour tortillas
  • 1.5 lbs. boneless, skinless chicken breasts
  • salt & pepper to taste
  • 2 Tablespoons Mexican Seasoning Blend*
  • 2 cups chicken broth
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 8 oz. canned, chopped green chiles
  • 4 oz. canned sliced black olives
  • 16 oz. jar enchilada sauce
  • Chopped fresh cilantro

*Mexican Seasoning Blend is made with chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, and cayenne. If you do not have this seasoning, you can substitute with fajita seasoning or try to recreate it using the individual spices.


  1. Rinse the chicken breasts and pat dry. Season with salt, pepper and Mexican seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium high heat, about 7 minutes per side.
  2. Preheat the oven to 350 degrees F. Lightly grease a casserole pan.
  3. Heat a large skillet over medium high heat. Add the olive oil, onion, bell peppers (I used yellow and orange), and garlic. Sauté until tender. Add the chiles, olives, Mexican seasoning, and chicken. Cook for 1 minute then remove from heat.
  4. Pour some of the enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, then place ½ cup of the chicken filling in a line down the middle. Wrap the enchilada and place into the prepared pan, seam side down. Repeat with the remaining tortillas and filling, then pour the remaining sauce over the enchiladas.
  5. Bake for 20 minutes. Serve with chopped cilantro.


Not all of our enchiladas were easy to serve. We don’t know if they fell apart due to the lack of cheese or overstuffing the small tortillas. Nevertheless, as messy as these were, they were delicious and a new favorite!






Gluten Free Salsa Chicken Casserole

Last Sunday I had the chance to meet a handful of local vendors and sample their products at my local Whole Foods Market, Charles River Plaza.One of the products I tried and loved is NoLa’s Fresh Food. NoLa’s makes authentic Mexican salsa that is bold, fresh, and all natural. Available in two varieties: Salsa Fresca and Fire Roasted Corn and Black Bean.

Based in Jamaica Plain, NoLa’s Salsa is made with fresh ingredients that are blended together to create a robust flavor with a little bit of heat. NoLa’s only uses the freshest, all natural ingredients available, and you can really taste it in the final product. NoLa’s Salsas have no preservatives, no sugar, no oils, and no artificial colors or flavors. They are vegan and gluten free so everyone can enjoy it.

After the event I brought home two 16 o.z. containers and as much as I love chips and salsa, there is only so much I can eat at once. This recipe was inspired by my love for Mexican food and NoLa’s Fire Roasted Corn and Black Bean. It is SUPER easy to make and requires only one dish, so there isn’t a lot of clean up either!

Salsa Chicken Casserole

Serves: 6


  • 1 cup uncooked rice
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) NoLa’s Corn and Black Bean Salsa or NoLa’s Salsa Fresca + 1/2 cup frozen corn kernels (thawed)
  • 1 cup chicken broth
  • ½-1 Tbsp chili powder
  • 1 tsp oregano
  • 1.5 lbs chicken breasts
  • 1 cup shredded cheddar cheese (optional)
  • 2 scallions, sliced


  1. Preheat the oven to 375 degrees. Drain and rinse the black beans.
  2. Add the rice, black beans, salsa, corn, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
  3. Cut the chicken breasts into large pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  4. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, if you are using cheese, sprinkle it over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.


NoLas Salsas are available at Whole Foods Markets in Massachusetts, Rhode Island, and Connecticut, in addition to a number of local grocers. For a complete list click here.


Disclaimer: I received NoLa’s salsa free of charge for participating in the blogger and local vendor meet and greet event at Whole Foods Market.  I was not paid for my review and all opinions are my own.

Gluten Free Chicken Stir Fry with Bean Sprouts

Last night I made pho soup and I had left over scallions and bean sprouts. So I decided to google recipes using both those ingredients. I combined a few recipes I found and made my own. It was actually quite delicious and very quick and easy to make!
Now remember I cook for one, sometimes two, so if you are cooking for a family or a group of friends I would highly recommend you double or triple the recipes.
The Ingredients:
½ cup uncooked white rice (or brown rice if you want to be healthier)
6 ounces chicken breast
1 2/3 cups bean sprouts
½ cup grape or cherry tomatoes
¾ cup white mushrooms
2 scallion springs, chopped
1 fresh garlic clove
1 teaspoon fresh ginger
5 tablespoons soy sauce, low sodium
2 teaspoons sugar
2 tablespoons cornstarch
1 tablespoon sesame seeds
oil for cooking
* chili sauce – I can not handle chili sauce but if you like it I would recommend adding it
1.     Cook rice according to package directions.
2.     Cut the chicken breasts into small strips approximately 1 ½ to inches long
3.     In a large bowl mix the chicken with 1 teaspoon sugar, 2 tablespoons soy sauce and 1 tablespoon cornstarch (you can also use all purpose flour) and set aside
4.     In a small bowl mix together 1 teaspoon sugar, 3 tablespoons soy sauce, 1 tablespoon cornstarch and the sesame seeds
5.     Heat a wok or large pan. Add the garlic, ginger and cooking oil. Cook until the garlic turns golden. I used olive oil but I would have preferred to use sesame oil, if I had had it in my pantry.
6.     Add in the chicken mixture and cook for 2 minutes. After 2 minutes flip the chicken and cook another minute.
7.     Add the bean sprouts and mushrooms. Cook for 2 minutes.
8.     Add in the tomatoes, scallions and the mixture in the small bowl. Rinse the small bowl with a little water, about 1 or 2 tablespoons and add it to the wok.
9.     Cook until the sauce thickens a little bit.
10.Serve hot with rice and enjoy!
I usually cook with rice vinegar, but I am out. If I had did have it, I would have added 1 or 2 teaspoons to the sauce.
This can easily be made into a vegetarian dish, just omit the chicken. Or you can sub with beef if that’s what you prefer!
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Gluten Free Thai Yellow Curry Chicken Soup

After my recent trip to Asia I fell in love with Thai food. Two of my favorite dishes were Tom Kha Gai (coconut milk soup) and Yellow Chicken Curry. So I decided to combine the two and make a yellow curry paste and coconut milk soup with chicken. I like the yellow curry because it is less spicy than other varities of curry, but I’m sure the recipe would work with any type of curry paste. This is a very quick and easy recipe to make! This recipe makes about 4 servings.

2 cup water
2 cup coconut milk
4 Tablespoons Yellow Curry Paste
1 inch fress ginger, thinly sliced
1 lb boneless, skinless chicken breast, cut into chunks (or shrimp)
2 stalks lemongrass
1 onion, cut into big chuncks
1 tomato, cut into bite size peices
1 cup broccoli
1/3 cup sliced carrots
1/3 cup sliced celery
In a medium sized sauce pan add water and coconut milk and bring to a boil. Reduce heat and add the yellow curry paste. Stir. Add vegetables, ginger and meat. (You can use any vegetables you would like, mushrooms, potatoes, bell peppers). Cook until meat is cooked thoroughly, stirring occasionally. Serve warm.
I’ve made this recipe twice. The first time I used coconut milk and the second time I used lite coconut milk. The first came out thicker than when I made it with lite coconut milk. But if you are on a low-fat diet than use the lite. I also added a handful of coconut flakes to the soup, I don’t think I could really taste the added coconut though. I’ve also used cherry tomatoes in place of plum tomatoes. You can really use almost any vegetable you like!
 I’ve made this recipe with leftover thanksgiving turkey meat, which was precooked and it came out great! It didn’t need to be cooked as long when I used already cooked meat. I added the vegetables first and cooked for about 3 minutes then added the turkey until the it was warmed all the way through and the brooth was hot.
In Thailand we were always served a side of rice with our meals. Adding plain white rice to the soup also tastes great! Enjoy!