Monday, November 23, 2009

Rice with Peas and Chicken

1 Cup long grain white rice
2 Cups water
1 Tsp olive oil
1/2 Cup frozen peas
1/2 Cup frozen green beans

1 Chicken breast seasoned with salt and pepper and cut into thin strips
1 Strip of bacon, diced
1/2 Red onion, diced
2 Garlic cloves, finely minced

1/2 cup shredded Mexican cheese

In a medium sauce pan over high heat, add the rice and olive oil. Once the rice has been coated with the oil, slowly add in the water. Heat until boiling, cover and turn heat to medium-low. Once rice has cooked halfway (about 10 minutes) add the frozen vegetables, and cover until rice is cooked and vegetables are tender.
In the meantime heat another teaspoon of olive oil in a medium sized skillet over medium heat. Add the garlic and red onion and saute for several minutes. Add the bacon and cook until it begins to crisp. Move onion mix to the sides of the pan and add the chicken breast. Once the chicken is cooked, add the rice and vegetables to the skillet. Mix all ingredients well and coat with a thin layer of cheese. Once cheese is completely melted, it's ready to serve!
We also ate this the next night over a bed of mixed greens with an extra chicken breast added and topped with plain yogurt and balsamic vinaigrette.

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