Mommy plus Five

Jalapeños (always!)
Step number one...put some pinto beans to cook.  These will take a couple of hours, so you want to start them early.  A simple pinto bean recipe click *HERE*

Coat a large skillet with oil, add your chicken, salt, lemon pepper and garlic and brown to sear in the juices.
In a separate pot, coat with oil and add two cups of white rice.  They key here is to brown the rice...not burn it.  Add Salt and Pepper, stirring constantly.  Toast it up!
Once the rice is brown, add your produce.  Chopped carrots, celery, green onion, yellow onion and garlic.  Salt and Pepper to taste.

Tuck your browned chicken into the pot of rice.
Cover with two cups of water  (or chicken broth) per cup of rice.

For this recipe it would be 3.5 cups of water or chicken broth and 1/2 cup of tomato sauce for for a total of 4 cups of liquid for two cups of rice.

I square of vegetable bullion.

Sliced Green Pepper rings.

1/2 to 1 cup of chopped Cilantro  (I add a lot of cilantro because the boys love it!)

Bring to a boil, lower the heat and cover.

Cook 20 - 25 minutes, until the rice is tender and liquid is evaporated.
In another pot, cook up some bacon.

Add garlic and green onion.
Pour in your cooked pinto beans, some chopped cilantro and salt and pepper to taste.

Adding a little beer and freshly chopped tomato adds some great flavor too.

Heat up some corn tortillas, serve and enjoy!

Bon Appètit!


 For desert, blueberry newtons, dark sweet cherries, strawberries and watermelon.  :)

Ƹ̵̡Ӝ̵̨̄Ʒ Love,