Over a Cup of Coffee: Chicken with rice
I’m so busy that I enjoy making dishes that have it all—meat, a “carb,” and veggies, all in one. The dishes are quick to make, are tasty, and since there are veggies in the dishes, my family members are more apt to eat them.
So this week’s column features two such chicken recipes that call for canned chicken. I don’t think it would be hard to figure the amount of leftover roasted or boiled chicken and use it instead. It would be a good way to use leftovers.
Creamy Chicken with Rice
1 cup instant rice
1 cup water
1 can (15 ounces) mixed vegetables, drained
1 can condensed cream of chicken soup, undiluted
1 can (5 ounces) white chicken, drained
¼ to ½ teaspoon dried basil
In a saucepan, cook rice in the water according to package directions. Add the remaining ingredients. Heat through. Serves 4.
Spicy Chicken and Rice
1 ¼ cup clear chicken broth
1 can (about 16 ounces) unsalted stewed tomatoes, cut up
2 cloves garlic, minced
1 ½ teaspoons dried basil leaves, crushed
¾ cup long-grain rice, uncooked
2 cans (5 ounces each) chunk white chicken, undrained
1 cup frozen peas
¼ teaspoon hot pepper sauce
Fresh basil leaves and sweet red pepper rings, for garnish
In a saucepan, heat the chicken broth, tomatoes, garlic, and dried basil to boiling. Add rice, reduce heat to low, cover, and simmer for 20 minutes. Add undrained chicken, peas, and hot pepper sauce. Cover and simmer for five minutes. Garnish with basil leaves and peppers. Makes four servings.
Note: I have problems cooking rice until it is tender. Check rice after 20 minutes. Cook longer for desired tenderness. If you don’t like hot food, you might choose to leave hot sauce out. Garnish is optional.
Do you have recipes that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
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