This one is super easy! I was on a deadline...I had gotten home a bit late and had nothing defrosted. Mission: cook a quick, yummy dinner in limited time! I took some frozen chicken thighs out of the freezer and went.
3-4 chicken thighs or breasts (fresh or somewhat defrosted)
1 box Near East brand Spanish Rice
Olive Oil, about 2 tablespoons
Onions -- some fresh chopped or dehydrated
Water, or chicken broth
Preheat oven to 375*
In a casserole dish, pour rice into the bottom; add olive oil (about 2 tablespoons)
Add about 1/2 cup of water/chicken broth. Put chicken on top of rice and sprinkle the onions and spice packet from the rice to the mix. Put in oven for about an hour, or until chicken is tender and cooked throughout. You can cover the dish with foil after about 30 min if the rice starts to get crunchy.
Enjoy!
~The Nonconformist Cook
Friday, November 11, 2011
Fall chili
I usually throw some sort of meat in my chili, but recently, there was a chili cook off at work, and I decided to make a vegetarian entry since I know a lot of "veggie" folks and figured I'd give them another option. This turned out awesome and it's a great fall recipe. Have a squash lying around that you don't know what to do with? Peel it, cube it, toss it in!
Black-bean butternut squash chili:
1 medium to large butternut squash -- peel, cut into cubes.
2 cans black beans (I used one whole can plus the liquid, and rinsed and drained the other can)
1 medium yellow onion, chopped
3-4 cloves of garlic, chopped
Diced tomatoes. I used a box of Pomi diced tomatoes -- bigger than an average can. I believe it was about 15 oz.
1 whole jalapeno, diced with seeds (more if you want more of a spicy kick)
Spices: cumin, chili powder, garlic powder, onion powder, basil, kosher salt to taste.
If the chili is too thick, you can add some water or vegetable broth.
Add all ingredients into the crockpot, stir. Cook on low for 3-4 hours until squash is tender, but not smooshy. Serve with some shredded cheddar cheese, sour cream, and scallions!
Enjoy!
~The Nonconformist Cook
Black-bean butternut squash chili:
1 medium to large butternut squash -- peel, cut into cubes.
2 cans black beans (I used one whole can plus the liquid, and rinsed and drained the other can)
1 medium yellow onion, chopped
3-4 cloves of garlic, chopped
Diced tomatoes. I used a box of Pomi diced tomatoes -- bigger than an average can. I believe it was about 15 oz.
1 whole jalapeno, diced with seeds (more if you want more of a spicy kick)
Spices: cumin, chili powder, garlic powder, onion powder, basil, kosher salt to taste.
If the chili is too thick, you can add some water or vegetable broth.
Add all ingredients into the crockpot, stir. Cook on low for 3-4 hours until squash is tender, but not smooshy. Serve with some shredded cheddar cheese, sour cream, and scallions!
Enjoy!
~The Nonconformist Cook
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