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Chicken-roni with Avocado

Category : Chicken, Featured, Main Dishes

This was based on a dish my mother used to make*. It’s become a comfort meal for us and a favorite of my husband. It’s a fusion of flavors from savory chicken with rice & pasta, side effects to the creamy coolness of diced avocado and the spicy zest of the salsa. This is a hearty dish that satisfies!

Ingredients:

4 Tablespoons butter
1/2 cup uncooked whole wheat vermicelli broken into 3/4″ pieces
1 cup uncooked rice
3 cloves garlic chopped fine
4 green onions chopped coarse
20 oz chicken stock
13 oz canned white chicken breast
9 oz chopped green chilis
1 cup shredded cheese, page Mexican blend
4 avocados
Salsa

Ingredients

Melt the butter over low heat in a large lidded pan and add the vermicelli.  Cook until the vermicelli starts to brown, stirring frequently. It’s very easy for it to burn if left unattended.

Browning the vermicelli

Add the rice, garlic and green onions and stir until well mixed and the garlic starts to be fragrant.

rice-roni mixture with onions & garlic

Carefully add the broth to the mixture and bring quickly to a boil. Turn the heat down to low and cover. Simmer for 20 minutes.

Start checking the pan as you get to the 2o minute mark to make sure that the mixture hasn’t cooked dry. Add the chicken and chilis and cook until everything is warmed.

Chicken & Chilis

Turn off the heat and add the cheese. Stir thoroughly.

Finished chicken rice & roni mix

In bowls, cut and chop the avocado into bite-size pieces. Place a generous helping of the rice, chicken and cheese mixture on top. Spoon a little of the salsa on top and enjoy!

Yummy Finished Chicken-roni & Avocado Meal

*When my mom used to make this, we just used rice-a-roni.

Rice with Roni!

Category : Side Dishes

We enjoy middle eastern food, health system particularly lamb with hummous. The rice dishes we get at these restaurants frequently have the most delicious rice side dish. I had a taste for the rice, sovaldi sale so I set out to try and make it. What I ended up with was essentially Rice-a-roni, only better because I got to control the ingredients and the sodium levels. My husband, who normally thinks it’s too much work to reinvent the culinary wheel thought that I had jazzed up the basic chicken Rice-a-roni and made it better. He is now a believer!

Ingredients:
2 Tablespoons butter
1/4 cup angel hair pasta
broken into 1/2″ to 3/4″ pieces
9 oz chicken broth
1/2 cup raw long grain rice
1/4 teaspoon garlic powder
Pinch of salt
Dash of black pepper
1/2 teaspoon dried parsley

Optional:
1 teaspoon fresh lemon juice
slivered almonds

Melt the butter over medium heat until it froths. Add the pasta and brown. This will only take a few minutes. Stir frequently and make sure that you take it off the burner when it’s a golden brown so the pasta doesn’t singe and ruin the dish.

Add the chicken broth, then the rice and seasoning and lemon juice and return to the heat. Keep it on low and cover the pan. A non-stick works best. Check the dish after 10 minutes, and then every 5 minutes until all of the liquid is absorbed and the rice is tender.

Add slivered almonds as you serve this dish. The great thing about this dish is that there are so many things you could add to make it even tastier, like chopped green onions. I used Basamati rice and whole wheat angel hair pasta. The best part is that you use the quality ingredients you want for a much healthier version.