This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ReadySetServe #CollectiveBias Sometimes you don’t have all the time in the world but you still want to give your people a good, healthy meal. There’s only so many days you can serve them plastic food with yellow dye #5 and and sprinkles before you begin to look at yourself long and hard in the mirror and say, “Am I the worst parent in the world?” Maybe. But this quick and easy back-country, chicken and rice recipe from Ma Roux’s supper table will keep everyone happy while giving you the satisfaction of knowing you’re doing more than just keeping them alive.
The idea here is about quick and easy. We picked up a rotisserie chicken at Publix and tore that into chunks. You can just as easily boil a small chicken in bouillon for 45 min, but not really. The only part that has to be prepared on the stove are the vegetables. For once, you’ll look like someone who knows what they’re doing.
- 1 lb sausage
- 1 small onion
- 2 celery stalks
- 2 jalapeno peppers
- 1 bell pepper
- 1 tablespoon garlic
- 1 teaspoon salt, black pepper, white pepper, Hungarian paprika, Badia seasoning
- 1 chicken bouillon cube
- 3 tablespoons flour
- 1 cup milk
- 1 rotisserie chicken
- 2 bowls 8.8 oz Minute® Ready to Serve Brown and Wild Rice
- Slice sausage and saute on medium until done. Bacon may be used instead. Who cares?
- Slice vegetables and add to sausage, saute until tender
- Add spices and let it happen
- Add flour and bouillon, cook on medium/low until flour is cooked (five minutes)
- Add milk and stir until desired consistency.
- Add chicken and mix
- Prepare rice and serve together. You can mix them up in the skillet and let everybody at it.
- Best served with warm French bread. Like everything else.
It’s funny what you remember from your childhood. I remember coming home from school and every day was just about the same. After a tall cup of Kool-Aid, I would hurry back to my parents’ room where mom would be playing on the sewing machine and watching reruns of Bonanza. I’d tell her about my day and she would show me the matching shorts she was making for my father and myself.
I remember this rice and gravy meal as much as anything. Sometimes it was just rice and gravy and this was the same gravy she used on her biscuits. Absolute heaven. I was eating this very dish when Joe Montana hit Dwight Clark in the end zone to vault the despised Forty-Niners over Danny White and my precious Cowboys in the 1981 NFC Championship Game. It’s funny what you remember.
This recipe was skillfully made using Minute® Ready to Serve Rice. With two servings at 8.8 oz, it was perfect for four people. The Brown and Wild is perfectly delicious and healthy, but also don’t be afraid to make this with Jasmine or Basmati. They add a nice sweetness to the whole shabang.
Why Minute® Ready to Serve Rice?
- Convenient and quick: We are busy people and anytime we can get things done faster without sacrificing quality, we are golden. Minute® Ready to Serve Rice comes fully cooked, so after a minute in the microwave, ring the dinner bell.
- Portable and offers portion control: These on-the-go bowls allow you to fuel up anytime during the day with as much or little as you need.
- Versatile: It can be used for any meal of the day by itself, or combined with your favorite ingredients. This recipe was created using Minute® Ready to Serve Brown and Wild Rice. Some other flavorings include Brown Rice, Multi-Grain Medley, and all new Brown & Quinoa, Basmati Rice, Jasmine Rice, White Rice and flavorful mixes. Several varieties are gluten-free, too. Somebody tell my cousin.
Visit the Minute® Rice website and follow their social media channels on Facebook, Twitter, and Instagram. They have hundreds of recipes for you to explore and just maybe you don’t know everything about rice yet.