NOT-SO-MEXICAN CHICKEN & RICE – OR HOW TO USE THAT LEFTOVER ROAST CHICKEN

Last night, we had roast chicken for dinner.  I just seasoned  the chicken with Sazon and Chicken Bouillon and put it in the George Foreman roaster for 90 minutes.  I don’t think they still sell that roaster, but if they ever bring it back, I’m buying a second one for emergencies.  I loooove that roaster!  But I digress.  The only problem with roasting a chicken for two people is finding a use for the leftover chicken.  Lunch today was a salad with chicken, but there was still lots of leftovers.  So, I had to find a use for them.  Waste not, want not and all that jazz.  I started looking for recipes using cooked chicken and found this one.  It actually called for canned chicken, but close enough for me.  Now, to be honest, it was called Mexican Chicken & Rice, but it didn’t taste like Mexican.  As a matter of fact, it wasn’t even Tex-Mex. I don’t know what it was, but it was pretty good.  Just not Mexican.  Oh, well; another day, another dinner….





NOT-SO-MEXICAN CHICKEN & RICE
adapted from Campbell’s Kitchen


1 3/4 cups Swanson® Chicken Stock
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper
1/8 tsp Kosher salt
1/8 tsp chili powder
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup uncooked medium-grain white rice
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) diced tomatoes, drained
2 cups cooked chicken, chopped

Combine first seven ingredients over medium heat; bring to a boil.  Add rice to pan; reduce heat to low.  Cover and cook for 15 minutes.  Add beans, tomatoes, and chicken.  Cook additional 5 minutes.
MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

“Youth would be an ideal state if it came a little later in life.” — Herbert Henry Asquith