Tuesday, November 18, 2008

From my personal collection - beans and rice

I recently read this article on favourite meals that you don’t serve to guests. We often have pasta for dinner with a sauce made with any vegetable in the fridge that is on its last legs – usually involving onions, garlic, tomatoes, chilli, capsicum, zucchini, carrot, celery, silverbeet…the list goes on! I don’t like wasting food, plus it always makes a quick, yummy meal on a Friday night. Often we have this pasta sauce by choice too and not just to use up the last of the week's vegies! However, while I love my crazy pasta sauce, it’s not something I would serve to guests – I guess it feels a bit “thrown together”.

So here’s another recipe from my ‘private’ collection! If I told you where I got this recipe from, you would probably laugh and close down the page before reading it, so I won’t (not until later anyway!). This is a dish that I find very comforting – a relatively healthy, quick, weeknight meal for my husband and I – often with leftovers which are good for lunch the next day. And no, I wouldn’t serve it to guests – but that’s just me!

This is the basic recipe I follow - although when I made it last night I also added celery in with the onion and green beans with the capsicum and a big handful of spinach for the last minute or so too.

150-200g chicken breast or thigh, chopped
1 onion, finely chopped
1-2 cloves of garlic, finely chopped
1/2 jar of hot tomato salsa
3 ripe tomatoes, chopped
1/2 green capsicum, chopped
1/2 red capsicum, chopped
large pinch of dried thyme
250g red kidney beans, rinsed and drained
200g basmati rice (or any white rice is fine)
2 cups water
tabasco sauce to taste

Heat a medium pan over medium heat. Cook chicken pieces in a small amount of olive oil until cooked through and golden. Remove from pan and set aside.

Add a little more oil to the pan and cook onion and garlic - cook for a few minutes or until onion is translucent. Stir in salsa, tomato, capsicum, thyme, kidney beans and rice - cook, stirring for 30 seconds.

Add water to pan and stir. Cover pan and simmer gently for 10 mins - adding more water if necessary. Stir in cooked chicken pieces and tabasco sauce and simmer for another 5 mins or until rice is cooked

Serve topped with chopped parsley if you like.
Serves 3 people

It’s the addition of the salsa that I was worried about when I first made it – but now I love it!

Recipe adapted from: Weight Watchers Single Servings Cookbook (Did you laugh? So I’m not always the foodie I pretend to be (!), but I think it is the best cookbook published by WW in Australia – lots of family friendly food and the servings are easily multiplied for more than one serving).


Simone de Klerk said...

Think I'll make it one of these days. Healthy and nice and fast. My daughter hates red sauces but we eat them once in a while.

Annie said...

I really like this one, I'm lucky enough that you have made if for me plenty of times!