What’s Cooking for Sunday Dinner. Chicken & Yellow Rice, Spinach and Tomatoes.

Call it out of the ordinary but, when I was little (& the tradition continues today), my Granny would always cook a big ole pot of Chicken and Yellow Rice for every holiday. Yep. Christmas. Thanksgiving. Yum. We would offer new family members a quarter not to want any. I’m serious. It was THAT good.

Fortunately, I married a man who appreciates fine cuisine… Chicken and Yellow Rice. It’s one of his favorites actually and one of mine because it is SO easy. So, not very long ago, I was feeling lazy (pattern here?) but wanted to cook a decent meal for the family. One of my hubby’s fave meals was the answer. Chicken and Yellow Rice, Spinach, and Sliced Tomatoes. Here’s some eye candy for you.

See the big chunks of chicken? YUM! See the buttery, tasty spinach? OH MY! and those bright red tomatoes??? HEAVEN!

Ok, so, this is how I do it.

Chicken & Yellow Rice.

Boneless, skinless chicken breasts (typically 1/2 breast per person eating)

Pack of Mahatma Yellow Rice (you know, the one that has yummy SAFFRON in it)

EVOO

1. Take a pot and fill with just enough water to cover your frozen chicken breasts.

2. Boil the chicken breasts until they are no longer pink.

3. In a separate pot, follow the instructions on the yellow rice packet… EXCEPT the following:

4. Use the water from boiling the chicken to make the yellow rice.

5. Use EVOO instead of margarine (or butter) to make the yellow rice.

6. Take the chicken out of the water and shred it.

7. Season the chicken to taste with pepper.

8. At the end of the rice cooking, mix the chicken and yellow rice together.

Spinach.

Can of preferred brand of Spinach (I use the cheapest brand and it’s usually a store brand)

Bouillon cube

1. Open can of Spinach and place in saucepan.

2. Crush bouillon cube in the spinach.

3. Bring to a boil and then lower to a simmer for a long time. I usually let it cook for 30 minutes or so.

Tomatoes.

A whole, ripe tomato (I prefer mine ice-cold after being in the refrigerator)

Table salt

1. Slice the tomato.

2. Place on the plates.

3. Salt to taste.

There you go! It’s an easy, peasy dinner and a pretty colorful plate (even if some of the color comes from a starch!). Enjoy!

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