Wednesday, February 18, 2009

Eat For A Week, Episode 16: Chicken with Rice and Steamed Veggies

This is a cheap, easy, versatile, light meal.

Rice cooker with steamer basket

1 can baby corn, drained
1 zucchini, chopped
1 carrot, chopped
2 yellow squash, sliced
1 large sweet onion, chopped
4 cloves garlic, chopped
2 cups jasmine rice (dry)
1 lb chicken tenders
dehydrated minced garlic
2 Tbsps olive oil
soy sauce

Put vegetables into rice cooker's steamer basket. Season with salt & pepper. Add dry rice & water to the base of the rice cooker according to your directions. Assemble cooker and turn on.

Heat olive oil in skillet over medium heat. Add onion & garlic. When onion has become translucent, add chicken. Season with salt & pepper. Cook until done.

Serve chicken over rice and veggies. Sprinkle on some soy sauce if you like.

One of the great things about this is that it's really more of a method than a recipe. Don't feel constrained to stick to the veggie assortment that I chose. Get what's in season and looks good. Get what's on sale. Get what you like.

The same can be said for the meat. Prefer chicken breasts? Then use those instead. This would also work very well with pork, beef, or turkey. I've never used tofu, but I'd imagine you could use that as well if you prefer to go the vegetarian route. Or hell, just leave out the meat all together, choose some other veggies and pan-sear them to go with the rice & steamed veggies.

Music for this episode is "Why Do You Always Cry? (No More Tears remix)" by The Hybiscus Journals, available at their myspace page.

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