Friday, May 14, 2010

The Squirrel Can Cook – Easy Chicken and Rice

We’re all strapped for time, so today I’m giving you a nice quick fix meal that is also mighty tasty, too. Other than cutting up the onion, this can be fixed with a minimum of prep time. This is also great if you've got a lot of people to feed, or, if you're like us, enjoy having a lot of leftovers.

Our ingredients are:
1 pound shredded chicken. (I cooked two breasts in my pressure cooker then shredded them with a pair of forks, but canned chicken works just as well for this recipe.)
2 packages of Knorr Garlic Butter Rice
1 medium onion, chopped
1 ½ cups frozen green beans

Using a large Dutch oven, prepare both packages of rice together, according to package directions.

Place about a tablespoon of oil in a skillet or sauté pan, sweat the onions until translucent. Then add the frozen green beans and continue cooking until the beans are thawed.

Add the chicken and the onions and beans to the rice. You may want to add a ½ cup of water, also. Stir everything well, cover, and place in a 350 degree oven for 30 minutes.

Remove from oven, let sit, covered, for 5 minutes, and serve. Serves 8. Enjoy!

The Squirrel shall not live by bread NUTS alone!

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Victoria Lynch said...

I am going to try this squirrel --it does look good.
I had to chuckle as I looked at the pictures. You use a cast Iron fry pan just like the one I use--good old Lodge;and you use a Visions glass cooking pot that is even the same color as mine. I am wondering if, like me, you got tired of eating all that Teflon coating that kept coming off into my food. I feel so much better just eating a little iron now and then!

Fred Butler said...

My wife is holding me accountable to cook everyone of these dishes for her.

She was quite adamant about it.

The Squirrel said...

So, Fred, are you asking me not to post a recipe that calls for dozens of ingredients and hundreds of steps in the preparation?