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Right Rice Stack


1 Package of Original Right Rice, prepared according to directions

1/2 tbl of Chickenless bouillon, mixed with 1/3 cup of water

8 ounces of mushrooms, chopped

1 bunch of Asparagus, chopped

1 head of broccoli, chopped

10oz of cherry tomatoes

1/2 cup of Vegan Butter, plus 1 tbl

1/4-1/3 cup of a vinegar based hot sauce

1 tbl of maple syrup

2 tbl of crushed garlic

Olive oil

Salt and Pepper


Preheat oven to 425

Toss your veggies in a little olive oil

Season with salt and pepper

Place onto baking sheet (You can either keep the vegetables separate on the sheet or mix them all together)

Place into oven and bake for roughly 20 minutes, shaking pan halfway through, until browned

While vegetables are cooking prepare your chicken cutlets

In a non stick skillet add your chicken bouillon and water

Heat to medium-high and add your cutlets

Cook for 4 minutes, turning halfway through

Remove from pan(most the liquid should be gone)

Chop the cutlets into bite size pieces

Return cutlets to pan and turn heat down to low-medium

Add in half of your butter, garlic, maple syrup and hot sauce

Mix well

Cook for roughly 25-30 minutes turning every few minutes

Add remaining butter halfway through (reserving 1 tbl of butter for later)

Cook until starting to brown (turn up heat if not cooking and getting sticky)

Remove chicken from pan and set aside

Don't clean out pan

Return pan to heat and add 1 tbl of butter

Once melted add in your prepared rice

Mix well

Mix in your veggies and chicken

Season with salt and pepper


To plate into Stack:

Line a Ramekin with saran wrap

Press your rice mix firmly into ramekin until its fully packed with rice

Carefully flip your ramekin upside down onto your plate

Slowly remove ramekin and saran wrap

Garnish with fresh parsley


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