This is one of my not-very-precise recipes, and it also happens to be very forgiving. I created it along the same lines as many of my hard-to-duplicate-exactly skillet dishes. It was delicious last night and I'm looking forward to having more for lunch today.
- 1 red onion, diced
- extra virgin olive oil
- 2 or 3 cups of cooked chicken
- 2 or 3 cups of cooked white beans (navy beans or Great Northern beans or any other bean, really)
- 2 or 3 cups of cooked brown basmati or jasmine rice
- 1/2 to 1 cup water or broth, to soften the dish
- salt and pepper, to taste
- generous dried cumin, to taste
Okay. This is going to be pretty hard. 😉
Saute the onion in a generous amount of olive oil, over medium heat in a cast iron skillet. When the onions are soft, add everything else. Incorporate it all by gently turning it over with a bamboo spoon. Try not to mash the beans, yet separate the rice grains from each other. You might end up with a pretty full skillet like mine, above.
Adjust seasoning to taste. Feel free to add other tastes: nutritional yeast, shredded goat cheese, other diced veggies, herbs.
Serve and enjoy!
© Copyright 2008 by Wardee Harmon.
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