More from the left over gourmet

I like to be able to have rice in a minute . . . but not minute rice. The problem is that real rice, good rice takes about 45 minutes to cook. My solution . . . When I make rice I make about 4 times what we need and then put it into freezer bags with about a cup of cooked rice in each bag.

Why stop at rice. I do the same thing with chicken breasts. I always cook a few extra and cut them into pieces bite size pieces that I can use in either a stir fry or on a salad.

So your quick and easy recipe of the day is as follows:

Thaw some of the chicken and rice you cooked ahead of time.

Sautee one medium size onion in olive oil and garlic.
Add on chopped medium size yellow squash and one chopped medium green squash
Now fold in 1/2 cup shredded carrots (you can get them in a bag already shredded for salads)
Now add two chopped green tomatoes (yes green, they are really good)
toss this puppy around and add parsley and lemon pepper.
You can add either some white wine or chicken broth to deglaze the pan and get all the flavor from the vegetables and spices.

Now fold in the chicken and rice. Heat through and viola . . . dinner!

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