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chicken with rice
Chicken Breasts with
Spanish Rice

rutubagas
Rutabagas with Carrots

 

Menu Plan for the week of Jan. 4, 2013:  Thursday's Recipes

Chicken Breasts with Spanish Rice
Rutabagas with Carrots

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     Leftover vegetables and an easy chicken dish to end the week. 

Chicken Breasts with Spanish Rice                  Preparation and cooking time:  40 minutes
    I use a quick cooking brown rice in this dish; it cooks in 20 minutes. You can use whatever rice you choose (except instant) just adjust the liquid and cooking time accordingly. The tomato juices cook right into the rice, adding color and flavor!

2 chicken breasts, boneless, skinless
1 onion 
1/2 green bell pepper
2 cloves garlic
1 tsp chili powder
1/2 cup quick-cooking brown rice    substitute basmati
15oz (450gr) whole tomatoes,
1/4 - 3/4 cup chicken stock or water
2 tsp Worcestershire sauce
1 tbs olive oil

Chop onion and pepper.  Mince garlic.  Heat oil in deep skillet over medium heat.  Add chicken breasts, and brown on both sides, about 5 minutes each.  Remove to a plate.  Add chili powder, onion, pepper, and garlic.  Sauté for 5 minutes.  Open tomatoes and drain liquid into a bowl.  Chop the tomatoes and drain again.  Add drained tomatoes, Worcestershire sauce and rice to pan.  Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).  Pour this over the rice/vegetables in the skillet and stir well to combine.  Lay the chicken breasts on top of the rice and cover.  Reduce heat to simmer and cook until rice is done, about 20 minutes - check rice package.  Stir occasionally while cooking.  When done, serve - either from the pan or arrange nicely on a platter.

Rutabagas with Carrots                                        Preparation and cooking time  10 minutes

leftover Rutabagas with Carrots

Remove from fridge.  Heat and eat - either on the cook top or in the micro.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small bowl, small saucepan, lid
Heat oil in skillet
Add chicken breasts, brown
Chop onion, pepper
Mince garlic
Turn chicken breasts
Open, drain tomatoes, reserve liquid

Chop tomatoes, drain, reserve
Remove chicken from skillet
Add chili powder, vegetables
Sauté vegetables for 5 minutes
Measure tomato juice, add liquid to = 1 cup
Add Worcestershire, rice, liquid to pan, stir well
Top with chicken, cover, cook
Gently reheat rutabagas
    20 minute break while it all cooks
When chicken and rice is done, serve