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Chicken and rice recipe

This is a great recipe that’s very versatile. Use whatever meat and vegetables you have on hand, and you can get a unique meal each time.

Cook one cup of dry rice (either brown or white) as you normally would. While that’s boiling, work on your meat and vegetables.

I like to do this dish with chicken or with only vegetables, but you could use beef or pork too. A lean cut of meat works best.

1. Slice one chicken breast thinly and stir fry in olive oil. Remove it from the skillet when it’s done.
2. Add any vegetables you like to the skillet and stir fry those as well. I like to use onions, red and green peppers, corn, celery, broccoli and spinach. If you’re in a hurry, use a bag of frozen vegetables instead.
3. When they’re almost done, add a can of diced tomatoes with the juice. If you like spicy food, use tomatoes with green chilis.
4. Add the cooked rice and chicken.
5. Add a little chicken stock or water with a bullion cube.You’ll want just enough liquid to allow the dish to simmer for a few minutes without boiling dry.
6. Add salt and pepper to taste. I like to also add a bay leaf and parsley and some hot sauce.
7. Cook until everything is heated through and most of the liquid has boiled out.

I like to fix a big batch of this and take if for lunch two or three days. It’s a great way to get plenty of vegetables for lunch, and if you use brown rice, it’s also okay for diabetics to eat.

Take this for lunch, and you’ll have people asking what smells so good!