Tuesday, November 16, 2010
How To Eat At Home Week 7 - Rice Bowls
modified from Big Oven
3/4 c long cook rice ( I use jasmine rice)
1 1/2 c water
1 bouillion cube (you can use chicken broth, but mine was frozen and I didn't have time to thaw it)
1 T olive oil
1 clove garlic, minced
1/4 c diced onion
2 c cooked chicken strips, thawed (mine were marinated in Asian Sesame Dressing before cooking) - cut into bite sized pieces
1/2 c frozen peas, thawed
1/2 jar baby corn, cut into 1/2 inch pieces
2 t low-sodium soy sauce
2 t water
Cook rice in water with boillion cube according to package directions. (Takes 20 minutes)
Heat olive oil in non-stick skillet. When hot, cook garlic and onion until tender. Add chicken and cook until warm through. Add peas and baby corn cook until hot. Add soy sauce and water. Simmer until rice is done.
Serve rice in a bowl, top with chicken and vegetables. Serve hot.
These can also be made with any left over meat you might have in the refrigerator - pork, beef, turkey, or vegetarian by adding a varity of vegetables. I am going to try them next with the buffalo chicken strips in my freezer - subbing regular corn for the baby corn and buffalo sauce for the soy sauce and thowing some fresh cilantro and cheddar cheese on top before serving.
It's A Blog Party's Delicious Dishes
Balancing Beauty and Bedlam's Tasty Tuesday
Eat At Home Cooks