I don’t know if recipe Thursday is going to become a standard blog feature, but Thursdays are a good recipe day for me. Because of my schedule, I tend to do our weekly cooking on Tuesdays and Wednesdays.
This week, we’re having a Mexican tuna dish (which I haven’t tried yet, I’ll be sure to write up the recipe if it’s any good…it sounds rather strange but intriguing) and a chicken, rice, and broccoli casserole. The latter is quite yummy, so here’s the recipe:
- 3 cups brown rice
- 6 cups water
- 1 package chicken thighs
- as much broccoli as you like (2 heads for us)
- other veggies as desired
- 2 TB veggie oil
- chopped garlic and onions to taste
- salt and pepper (chipotle powder if spice is desired)
- cheese (optional)
In very large saucepan, prepare rice with the 6 cups of water. Bring to a boil and simmer on low for about 45 minutes until rice has absorbed all the water. For flavor, add a cube or two of chicken bullion.
In a separate pan (perhaps a frying pan with a lid), brown chicken in the veggie oil. Then add water to about 1 inch deep. Add half the garlic and onions along with the salt, pepper, etc. Bring water to a boil, cover, and simmer on low for about 20-25 minutes. Turn chicken over at least every 10 minutes.
Chop broccoli and cook. I put in a small saucepan filled to about 2/3 with water. Bring to boil, lower to simmer for about 5-8 minutes until broccoli is done.
Remove chicken from pan and cut into small pieces. Drain broccoli.
Assemble in one of two ways.
Either mix all the cooked ingredients into the saucepan/pot with the cooked rice, adding garlic and onions as desired.
Or put rice in several casserole dishes and add chicken and veggies.
Optional: Top with or mix in shredded/diced cheese of your choice. Pepper jack is my favorite, as it adds a little spice. Let the heat of the rice melt the cheese if it’s in the pot or put in the oven on warm for 5 minutes if cheese is on top of casserole-style.
I’m not a nutrition professional, nor is this the most frugal of recipes. I base the recipes more on the yum-factor than anything.
This is the original recipe which inspired my variation. To see my bookmarked recipes, check out my del.icio.us recipe page. It’s not much yet but it’ll keep growing each week.