3/25/10

a meal Ricky Ricardo would be proud of...chicken and rice

Last night's dinner...rotisserie chicken and roasted vegetables over rice.

Y'all, it doesn't get easier than this.

I bought a rotisserie chicken from Publix, original roast.

And then cut up...1/2 red onion, a green pepper, some asparagus, cherry tomatoes, & tossed in some snow peas.

Covered with olive oil and salt and pepper.


Then in the oven...400 degrees for 30 minutes.


If there is anything you learn from me let it be roasting vegetables. It brings out all the fantastic flavors.

Ina Garten says so.


While the veggies are roasting....prepare your rice. White, brown...whatever ya like.

Instant chicken bouillon is my secret ingredient when it comes to rice. I put about a teaspoon into the water to add flavor. It can be salty...so you don't need bouillon and salt.

Also, I warmed the chicken while the vegetables and rice were cooking. Wrap your bird in foil and put in the oven for 10-15 minutes.

Final results....the easiest meal you've ever produced. It's delish.

Enjoy!

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