Left or…over?

When I was younger I remember hating leftovers! Food that sat after it was cooked just didn’t sit with me. See that funny I made? Now, I can appreciate leftovers more because it’s my money being used to purchase these items. 

When it comes to cooking these days, quick and simple are my first and last name. Things like stir fry, spaghetti, and crock pot recipes are what I live for! The less I have to think about it, the better. I also find myself reinventing or twisting recipes to better fit my family’s tastebuds. Below you will find a simple recipe I used to create a meal in about 30 minutes. 

Barbecue Chicken and Rice

  1. Place the chicken breasts in a pan that will catch its juices and season both sides of the breast well with salt and pepper. Place in oven at 375 degrees and allow to bake 15 minutes then flip it to the other side. (You will know the chicken is ready to be flipped when the outer parts of the chicken become white/ off white and there is few to no pink spots left.)
  2. While the chicken is baking in the oven, begin to prepare your rice. I usually just eyeball my measurements for the rice, so follow the directions on the package if that is easier. First I pour the rice into the pot (according to how much I want it to yield) and then I add enough water to cover the rice by half an inch. Your flame should be high enough to bring the rice to a boil for about 5 minutes. At that point you must turn the flame down and allow the rice to simmer until there is no trace of water left (15-20 minutes). 
  3. When the rice is almost done, I begin to heat the canned beans in a small pot. Season them with salt, pepper, and cayenne pepper. Add half a can’s worth of water into the pot and allow most of the water to be absorbed from the beans. Add the beans to the rice and mix together. Add a little Adobe seasoning to the new mixture. 
  4. When the chicken is cooked through, remove it from the oven and shred it with two forks. Braise with barbecue sauce and return to the oven for a few minutes. Plate, serve, and bon appetit!

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