Pulled Chicken Over Rice

Name: Pulled Chicken Over Rice
Ingredients: 1 1/4 cups converted rice; 2 cups water; salt; 1/4 cup barbecue sauce; 2 cups canned stewed tomatoes, DRAINED and chopped; 1 cup chicken broth; 1 tablespoon red wine vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon yellow mustard; 2 scallions; 1 lb cooked boneless skinless chicken breasts or 1 lb cooked skinless boneless chicken thigh; 1 (10 ounce) package frozen corn kernels, thawed, at room temperature; cayenne pepper or Tabasco sauce; sour cream, for garnish (optional)

14 ingredients

1 steps

Ingredients

1 1/4 cups converted rice
2 cups water
salt
1/4 cup barbecue sauce
2 cups canned stewed tomatoes, DRAINED and chopped
1 cup chicken broth
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
2 scallions
1 lb cooked boneless skinless chicken breasts or 1 lb cooked skinless boneless chicken thigh
1 (10 ounce) package frozen corn kernels, thawed, at room temperature
cayenne pepper or Tabasco sauce
sour cream, for garnish (optional)

Directions

1

["Combine the rice and water in a medium saucepan, add a pinch of salt, and bring to a simmer over medium high heat. Cover and cook over low heat until almost tender, 10 minutes.", "Meanwhile, combine the barbecue sauce, tomatoes, chicken broth, vinegar, Worcestershire sauce, and mustard in a 9-inch non-reactive skillet. Slowly bring the mixture to a simmer over low heat, and cook gently, uncovered, for 5 minutes.", "While the rice and sauce are cooking, trim and finely slice the scallions (green and white parts). With your fingers gently \"pull\"" the chicken into shreds