Baked Chicken and Wild Rice Recipe

Festive season can be rather unkind to the tummy. All those open houses surely have tempted you into over indulge. I know. I’ve succumbed to such temptations… And more often than not, I suffer acid influx as a consequence of stuffing my face during festive seasons.

I was looking for a remedy for acid influx when I found this recipe provided by Gaviscon

There are many low-fat versions of chicken and rice, but this is a perfect meal for those with acid reflux, but it is also great for family meals and small gatherings. Check it out.
Nasi Ayam Bakar


  • 1 pound white chicken breast meat cut into
  • 1/2 to 1 inch pieces
  • 1 cup chopped celery
  • 1/2 cup sliced fresh mushrooms
  • 2 cups sodium free chicken broth
  • 3/4 cup uncooked white rice
  • 3/4 cup uncooked wild rice
  • 1 teaspoon fresh tarragon (or dried)
  • 1 teaspoon organic chopped ginger (or ground)



1. Pour 1 cup of chicken broth into a large nonstick pot. Add the chicken, mushrooms, celery and spices. Bring to a simmer and cook for about 8 minutes or until chicken and veggies are tender.
2. Let the mixture cool
3. Pour the rice into a baking dish and add the vinegar and remaining chicken broth. Let it soak for 30 minutes.
4. Preheat the oven to 325 degrees.
5. Add the chicken and vegetable mixture to the baking dish and stir well.
6. Bake for 60 minutes, checking at 45 minutes to make sure the rice is not getting dry, and if it looks dry, add more chicken broth.

Nutritional information

Calories 330, total fat 3 g, saturated fat 1 g, sodium 180 g

 photo Recipe 1_zpszmbznfw9.jpg

Baked Chicken and Wild Rice Recipe

Click on the pic for better view

This recipe is acid influx friendly. You might wanna consider trying this out if you are suffering from nasty tummy ache too.


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