Kinda pigged out at lunch yesterday and today.
Kinda pigged out at lunch yesterday and today. However, I made sure to use a small plate so the portions weren’t huge. Chicken & black bean taco with Mexican rice , homemade salsa, Greek yogurt. Recipes below.
Crockpot taco chicken
1-2 chicken breasts with rib meat
3 boneless, skinless chicken thighs
2 tablespoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 cup unsalted chicken broth/stock
Place all ingredients in a slow cooker and stir until the chicken is well coated in the spices, arranging the pieces in such a way that they are as close as possible to being a single layer.
Cook on low for 6-8 hours depending on your slow cooker.
If you are home, flip the chicken half way through its cooking time and arrange it into a single layer.
The chicken is done when it easily falls apart.
Black beans
https://plus.google.com/u/0/+BobbiJoWoods/posts/1Pd6k5BVPKB
(I soaked my beans, the brand I buy is tough)
Mexican rice
2 cups Shani H’s blender salsa https://goo.gl/iH12B2
(or 2 cans Ro-Tel, blended til pureed)
2 cups brown rice
1/3 cup of vegetable oil (not olive oil–and you may even want to use less, I found this was too much)
4 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons table salt
1/2 cup minced fresh cilantro leaves
1 lime, cut into wedges for serving
Preheat oven to 350 degrees.
Rinse the rice under cold water in a fine-mesh strainer for at least one minute. Shake rice in strainer to remove excess water. I did not rinse mine, see notes below.
Place oil in an oven-save 12-inch dutch oven or straight-sided sauté pan with a tight-fitting lid and heat over medium-high heat for 2 minutes. Drop a few grains of rice in the oil, and if it sizzles, it is ready.
Add rice and fry, stirring frequently, until rice is light golden and translucent, 3 – 3 1/2 minutes. Reduce heat to medium and cook, stirring often, until fragrant, about 1 1/2 minutes. Add the salsa or Ro-Tel, chicken broth, and salt. Stir and then increase heat to medium-high. Bring mixture to a boil, then cover the pan/pot and move to the preheated oven.
Bake about 1 1/4 hours, stirring every 30 minutes, until all the liquid is absorbed and rice is tender. Add some chicken stock if the rice appears too dry before it is fully tender.
Stir in chopped cilantro. If more heat is desired, seed and then mince the 3rd jalapeno and stir in.
Serve the rice with a lime wedge, and squeeze fresh lime on just before eating.
Notes on the rice: I did not rinse mine, it turned out fine, but maybe the grains would have been fluffier if I did? Not sure, this recipe I followed was modified from Cook’s Illustrated, which used WHITE rice–my only modification was using homemade salsa or Ro-Tel as a shortcut instead of pureed tomatoes, garlic, onion, and jalapeno
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I haven’t made blender salsa in a while o_O
I want this for dinner!
Shani H it’s soooo good!
And I make your salsa about once a month or so. I just throw all the stuff into a pitcher and use my stick blender 🙂
I really like the salsa with canned tomatoes. It always tastes the same.
Yep. For me, sometimes I overheat and put in too much jalapeno (using a big one or more than half of a big one) so I will throw in some fresh tomato, too, like cherry tomatoes or a Roma.
Decided on pulled pork again because it can be used in so many things. But that’s for tomorrow. Going to find something easy for dinner.