Asian Chicken & Rice

 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

1. 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.  
2. 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.  
3. Remove from the heat, stir in the green onion and cilantro, and cover for 10 more minutes.

Yields 3-4 servings.