Friday, November 5, 2010

Dirty Rice

This is one of my recent concoctions.

2 cups of brown rice, uncooked
1 package of boneless, skinless chicken thighs (about 6 in a pack)
2 cloves garlic, crushed/chopped
1/2 medium onion, diced
4 chicken bouillon (or 4 cups of chicken broth)
1 can Great Northern beans, drained
1 can Glory seasoned collards, drained (here's a coupon)
salt, pepper

  1. Cook the 2 cups of brown rice in 4 cups of bouillon/chicken broth. Takes about 45 minutes.
  2. After the rice has been cooking for 15 minutes, cut the thighs into small bits and place into a 5-gallon soup pot with 2 Tbsp. of vegetable oil.
  3. Stir fry the thighs until nearly done. Then add the garlic and onion to the pot. Cook thoroughly until the chicken is no longer pink and the onions are tender.
  4. When the rice is fully cooked, add the rice and the remaining ingredients into the chicken pot. Heat through and stir well.
  5. Taste, then season with salt and pepper.
This recipe serves 7 adults. You can serve in a bowl. We also have salad on the side.

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