It's true. My Grandma Marcette had a little cross stitch picture in her kitchen with that phrase, so I guess it is in my genes. Last night I came up with a pretty good concoction. WHK said I should call it "Kristin's Vegetable and Meat Explosion" but I will call it Mexican Chicken and Rice. Here's how I did it:
~saute 1/2 onion in canola oil
~add 6-7 chicken tenderloins cut in to bite size pieces
~season with one package of taco seasoning (add a little water per the package directions)
~in a separate pot, cook one package of Mahatma Saffron Rice see the package here.
~continue simmering chicken on low
~once your rice is nearly done, transfer into your chicken skillet, add one can of diced tomatoes and mix together
That's it! It was tasty like that, but it would also be good with a little cheese on top or rolled in a flour tortilla.
~saute 1/2 onion in canola oil
~add 6-7 chicken tenderloins cut in to bite size pieces
~season with one package of taco seasoning (add a little water per the package directions)
~in a separate pot, cook one package of Mahatma Saffron Rice see the package here.
~continue simmering chicken on low
~once your rice is nearly done, transfer into your chicken skillet, add one can of diced tomatoes and mix together
That's it! It was tasty like that, but it would also be good with a little cheese on top or rolled in a flour tortilla.
