I’m BACK! I’m back! I’m back…! I swear.
I know I have been just about the worst boyfriend in the world. I never called. Didn’t text. Taunted you with my yummy Lentil Farro Salad pics and then just took off.
You can crazy ex-style Facebook stalk the bejeezus out of me and you won’t find a trace of Whipped on the internet, in the fridge….I even forgot my password to log in to my own website!
So basically this is the point where I come crawling back begging you to please take me back! I started a new amazing job a few weeks ago and I have been deep in the trenches learning my way around a new position. I’ve been working like a crazy lady and loving every second! The only problem is that the most cooking I’ve done in the entire month of March is hard-boil some eggs. And not even well. They all cracked in the pot!
Today’s post is about having zero time to cook and wanting to eat like we had all day! Because I don’t care how busy I get, I LOVE food, and I LOVE cooking, and I love feeding my body well. And those are a few things I just won’t sacrifice.
My Mexican Chicken & Rice Bowl is seriously food for the soul. 6 ingredients, 25 minutes (start to finish) – this bowl of yummy tastes delicious and is so incredibly comforting. Freezes like a champ and tastes even better reheated at 2am on a Saturday night.
GUYS. It feels so good to be back cooking! Enjoy the recipe :)
Yields 6 servings
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups uncooked brown rice
- 1 14.5 ounce can low sodium chicken broth
- 1/4 cup water
- 3/4 cup prepared jarred salsas (make sure its a good one!)
- 1 cup chopped pre-cooked chicken (grab a rotisserie or use leftover cooked chicken from the week)
- In a medium saucepan, heat oil over medium high heat. Add onion and garlic and cook for 2 minutes. Stir in the uncooked rice and cook another minute. Add broth, water, and salsa and bring to a boil. Reduce to low heat and simmer, covered, for about 20 minutes, or until rice is tender
- Remove pan from heat, remove lid, and then place a clean kitchen towel over the pot. Let stand 5 minutes to absorb an excess liquid. Stir in chopped chicken and serve immediately.