Chicken & Rice
This is a Ratio sort of recipe — & it is simply to taste at every turn. It is so simple, and you only must try it to become a True Believer. It’s rice, so it’s naturally gluten free. My son decreed his antipathy for rice suddenly a few months ago (very annoying), and still he eats this like there is no tomorrow (and even with H1N1, there still is a tomorrow, and a tomorrow after that).
Chicken & Rice
THE CHICKEN
2 lbs. or so skinless boneless chicken breast, diced into bite sized chunks
1 large yellow onion, diced
3 tbsp. canola oil (olive oil will do, but it’s a bit heavy for this)
kosher salt & fresh ground pepper to taste
In a medium skillet, heat oil over medium high heat, then add onion and sautee until translucent, about 6 or 7 minutes. Lower the heat a touch. Add chicken, salt and pepper and cook, stirring occasionally, over medium heat until chicken is cooked through (another 6-7 minutes, depending upon the size of the pieces of chicken). Set aside.
THE RICE
3 cups brown rice
6 cups water or stock ( you know the drill – stock is more flavorful but water will do)
4 tbsp. unsalted butter (optional)
Combine the rice, liquid and (optional) butter in a 5 qt. pot. Cook according to package directions (usually about 30 minutes) until liquid is absorbed.
ASSEMBLE
Combine the cooked chicken with the rice & add as much TOMATO SAUCE as you like (eventually I will post a recipe for homemade tomato sauce if anyone is interested – and I will only know that you are interested if you comment!!). I usually use about 3 cups.
Serve right away hot, serve after it has cooled a bit or serve at room temperature. You simply cannot go wrong with this.
Home Economics Tip:
Make multiple batches of chicken at a time, & freeze some for later use. Then all you have to do it defrost the cooked chicken in the refrigerator the night before, add rice (if you’re at all like me, you always have some cooked brown rice in the ice box) & tomato sauce (which I usually get from a can, since Trader Joe’s is my One True Love and their Marinara Sauce is $1.79 for a 3 cup can and is delightful) & voila. Dinner. You will feel like a million bucks, at least for the moment. :)
Warmly,
Nicole
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{ 3 comments… read them below or add one }
I’m interested in the tomato sauce!! Also in any idea you have about making vegetables more palatable for finicky children…any secrets?? Many thanks, and I love the idea about Amazon’s program. My kinda gal. You should seriously turn this into a book. I’d buy it!
Hi, Amy,
I’ll have to post my tomato sauce recipe. Oh, and the way I get my kids to eat vegetables (well, my son eats most willingly, but my girls generally do not) is by trying one of two tricks: (1) give them the option of having them cold (like peas – they love cold peas, who knows why); or (2) roast the vegetable with salt pepper and olive oil until the sugars in it caramelize — no mere mortal can resist!
Warmly,
Nicole
Hi, Nicole,
I have found if I season and broil or grill the breasts 5 – 8 minutes per side depending on thickness — cover them and wait for them to rest, and carry over cook for at least 20 minutes– and then chop them up; they tend to stay more tender and juicy. This can take a bit of finess if a person isn’t used to cooking them this way: the best way is to take them out of the oven when they are slightly underdone. You can tell this by: the edges will feel very firm and the center will bounce a little, it will give to the touch. However, if you cover them after they come out and can be patient for 20-30 minutes they will be done perfectly. People think I have the juiciest breasts around. Watch it!
Take care, Christina