- 1 tablespoon extra virgin olive oil (EVOO)
- 2 carrots, grated
- 1 cup cooked shredded rotisserie chicken
- 3 black mission figs, chopped
- 1 pinch ground cinnamon
- 2 cups chicken broth or water
- 1 cup cooked brown rice
In a deep, medium skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the carrots and cook until slightly softened, 3-4 minutes. Add the chicken, figs and cinnamon and toss. Stir in half of the chicken broth, then the rice and warm through, 3-4 minutes. Stir in more broth, as needed, to make a slightly soupy mixture.
Serves 2 Dogs
Courtesy of Rachael Ray
Stay tuned for delicious dog recipes every Wednesday in our Weekly Drool Recipes blog series. Check out our other drool-worthy recipes! Also, remember food is meant to be shared! So be a pal and submit your favorite dog recipes to be featured in this delicious blog series by emailing us at firstname.lastname@example.org.
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