My take on: Easy "Fried" Brown Rice

Take Out anyone?!?

Fried rice, yum. Like always I'm trying to improvise techniques and come up
 with easy takes on my favorite (take-out or fast food meals).

RECIPE:
1 Chicken Breast filets
1 cup cooked brown rice
1/2 cup frozen peas and carrot mix
1/2 diced red bell pepper
1/4 onion chopped
2-3 Tbsp low sodium soy sauce
2 Tbsp Stir-fry sauce (your choice)
2 eggs *optional

Let's get started with this healthier not so fried "fried brown rice".
Split each chicken breast into 2, season both sides with salt and pepper.
Sear each side fore about 5 minutes until golden. Take out and allow to rest for 10 minutes.
 Then cube the breast and set aside.
 

Cook brown rice accordingly and set aside.

 

Meanwhile dice the onion and bell peppers. In a large skillet, heat up some oil, add onion and
cook until translucent. Add red bell pepper, cooking about 2 minutes and finally add the
 peas and carrots mix. Cover and steam for about 3 mins. When rice is ready add to the
veggies mix, followed by the diced chicken, lastly add some low sodium soy sauce and mixing to combine. At this point you can crack 2 beaten eggs and stir into the rice. That's pretty much it!
 Congrats you've just made easy brown "fried" rice.

 

Enjoy!! xoxo

 

Chicken Soup w/ Rice & Garbanzos

I finally came around to making my family some good chicken soup.
 Hope you enjoy!
 I know some will ask or maybe not.. Why I used chicken breast??? Really want to know :) ... okay if I'm going to shred chicken, this is what I use 90% of the time. For the reason that I really dislike shredding the unpleasant parts of the chicken & I just don't want to deal with it! If you ask my mom, she'd use a leg, thigh, liver, breast, heart, back bone... pretty much the whole chicken.
Some people like the dark meat some don't. Let's remember that in my kitchen I make the rules & I will always alter recipes to my liking. Haha! Let's get started.

RECIPE:

3QT Pot

Enough water to fill the pot 3/4 of the way up

1 boneless chicken breast

1/4 onion

1 garlic

1 TB salt

1 can garbanzos (peeled)

2-3 handfuls of rice

For the tomato mixture(aka- the flavor): 3 roma tomatoes (chopped), 1/4 onion (chopped), 1 garlic (chopped) & 1 Tb chicken bouillon or one cube. Set aside.

Place chicken in a large pot of water, add 1/4 onion, 1 garlic & 1 Tb salt. Bring to a boil.

When it begins to boil & foam begins to accumulate, it must be removed.

In a small pan or sauce pot, saute your chopped onion & garlic until translucent. Add tomato and cook down. Season with chicken bouillon.

Smash until tomato is broken down. Turn heat off.

After 35-40 minutes the chicken breast should be cooked through. Take out & shred. At this point you should also discard the onion & garlic from the broth.

Drain & peel your garbanzos & throw into your broth,
grab 2-3 handfuls of rice & throw in.(wow... Manicure alert below! Sorry!)

 Please excuse my measuring technique for the rice.

Dump in your tomato mixture & stir to combine.(Taste for seasonings) 

Cover & cook for another 15 mins until rice is tender.

This made enough for 4 with seconds & some leftovers. 

Serve....

If you like the heat... chop some serrano peppers & add to your bowl! 

ENJOY!!