Italian rice with chicken

If you ever read Serendipity books as a child, you may recall the mouse Tweezle who worked hard to forage and preserve in anticipation of the coming winter. It’s another long, cold day where you notice it getting darker in the evenings, and with it comes a chance to use leftovers and feel virtuous.

Yesterday’s roast chicken (or your favorite vegetarian substitute) are re-purposed in today’s Italian rice. This meal is a lazy version of one in Food and Wine’s Quick Italian from Scratch, which has several dishes I like to make.

Ingredients:

  • 1/2 cup chicken stock
  • 2 cups of rice
  • 1 lb of vegetables such as peas, beets, spinach, asparagus and mushrooms (frozen is fine but takes less cooking time)
  • ~1 lb chicken, either roast leftovers or boneless thighs

Directions:

  • Boil the rice until tender, usually 10 minutes
  • While it boils, fry the chicken in a tablespoon or so of oil if you’re using raw chicken
  • With 2 tablespoons of stock, heat the vegetables in a pot, then add the rice and chicken

Bon appetit!

PS: Tomorrow’s dish should have an exciting and strange addition, stay tuned…

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