One of my least favorite things in the world is doing dishes. If there were such thing as disposable pots and pans, I would be all over them. Seriously, after spending a bunch of time preparing dinner, the last thing I want to do is turn around and clean up after it. When I'm feeling particularly lazy, I opt for a recipe like this, it utilizes one cutting board, one pan, and only a bowl and spoon/fork to chow down. Perfect for those lazy days, and quite tasty. I've never thought to cook rice in soy sauce before, it's awesome. The small amount goes a long way to add flavor and salty goodness. It's also a super versatile recipe. You can sub beef or tofu for the chicken, or toss in some steamed broccoli to amp up the veggie-meter.
- 2 Tbs soy sauce
- 1 2/3 cup water
- 1 lb chicken, cubed
- 1 clove garlic, minced
- 1 Tbs oil
- 1/4 tsp cayenne pepper
- 1 medium red bell pepper, chopped
- 1 cup Nishiki brown rice
- 4 green onions, chopped
- 2 Tbs cilantro, chopped
- In a large frying pan, heat oil over medium high heat. Add chicken and garlic, and saute about 5 minutes, or until the chicken is slightly golden. Add the cayenne pepper and bell pepper and cook a minute longer.
- Mix the soy sauce and water in a measuring cup, add to the pan and stir in rice. Cover and cook for 50 minutes, or until the rice is soft and the water has cooked out.
- Remove from the heat, stir in the green onion and cilantro, and cover for 10 more minutes.
Yields 3-4 servings.
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