Chicken and Vegetable Pink Rice

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Awww, pretty pink food. The colour is beautiful, but when eating beetroot it’s always a good idea to keep a mat under the highchair, as I discovered a few minutes too late.

Nutrition Note:  Not just pretty in pink, but also nutritious, with the beetroot providing some powerful antioxidants in this dish.

* To cook the beetroot, either boil (boil in water about 20 – 30 mins) or roast (200oC for about 50 mins) in the oven until tender. Peel under cool running water, and puree.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.

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  • 1 cup cooked rice (I use brown)
  • 200g chicken, diced into small chunks
  • 1 small tin creamed corn
  • 1/4 leek, finely sliced
  • 1 cup sweet potato, diced
  • 1/4 cup beetroot puree*
  • 1 carrot, diced
  • 1 cup salt reduced vegetable stock* (or make your own)
  • 1 tbs olive oil
  • *Note: store bought stock often contain gluten.


Step 1

Heat the oil in a large saucepan over medium. Sauté the leek for a few minutes or until soft,
then add the chopped chicken and brown all over. -

Step 2

Add the sweet potato, carrot and stock. Bring to the boil, then reduce heat to a simmer,
cover and leave for 5 minutes or until sweet potato is soft. Add the beetroot puree and creamed
corn and cook for a further 5 minutes - or until the vegies are tender. -

Step 3

Blend mixture until you have desired consistency. Stir through the cooked rice.
Serve fresh and freeze remaining in small portions. -



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