Tuesday, November 16, 2010

Recipe Tuesday

I thought for a long time about what I'd make for dinner tonight. It needs to be quick and easy since my husband and I will be running out for Bible Study shortly after dinner. And it needs to be good since I don't feel like having the "yes, you will eat your dinner" discussion with my kids tonight.

I began digging through my recipe drawer and stumbled across one that made me smile with fond childhood memories. My mom used to make this particular dinner a lot and I loved it. It was always my choice for my birthday dinner. Thankfully my kids love it too!

Chicken and Rice

2 Chicken breasts cut into strips
1 Cup water
1 Chicken bouillon cube
1 Can Cream of Mushroom
1 Cup minute rice
1 Can sliced, drained water chestnuts

In an electric skillet, brown chicken using some olive oil. Add the water, bouillon and cream of mushroom. Bring to a low boil. Stir in the rice and water chestnuts. Turn off heat and simmer for 5-10 minutes.

The best thing about this recipe is that it can easily be altered. My kids love the rice so I always add more. The trick is to add the rice, water, cream of mushroom and bouillon in equal proportions (i.e. 2 cups water, 2 bouillon cubes, 2 cans cream of mushroom and 2 cups rice).


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