One Pot Mexican Rice Dinner

Mexican Rice Dinner

2 boneless, skinless chicken breasts, cut into bite-sized pieces

12 ounces medium-sized raw shrimp, peeled and deveined

3 Tablespoons coconut oil, divided

1 cup brown rice

2-15 ounce cans low-sodium chicken stock

medium onion, chopped

small red bell pepper, chopped

1/2 seeded jalapeno, finely minced

1 Tablespoon garlic, finely minced

2 Tablespoons tomato paste

1-2 teaspoons hot sauce

2 Tablespoons fresh, finely chopped cilantro

salt and pepper to taste

Heat 1 tablespoon of coconut oil over medium-high heat.  Add chicken, salt, and pepper. Cook until chicken is well done and browned.  Removed chicken from pan and set aside.

Put the pan back on the heat, add remaining 2 tablespoons of oil.  Heat up oil and add the rice.  Stir constantly for about 3 minutes.  Once rice has had time to "toast", add onion, pepper, jalapeno, and garlic.  Stir constantly and cook until vegetables become tender.  About 8-10 minutes.  Stir in tomato paste.  Add both cans of chicken stock.  Bring to a boil.  Reduce heat to medium-low and simmer for 20-25 minutes.  Place shrimp on top of simmering rice mixture, cover, and let cook for an additional 10-15 minutes.  Add chicken and fresh cilantro.  Stir thoroughly.

If you are using white rice, use 1 cup rice and 2 cups chicken stock instead of the 2 cans.

Enjoy!

Chicken Divan

I made this recipe for dinner the other night. David loved it a LOT. I have to share it, of course!



Chicken Divan

1 large head of broccoli- tips cut off and large stems discarded
3-4 chicken breasts
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper, to taste
1/4 cup butter
1/3 cup flour
1/8 teaspoon nutmeg
1 cup milk
1 cup chicken broth
1/2 cup Swiss cheese
1/4 cup Parmesan cheese
dash paprika

Cook broccoli (either steamed or boiled) until just tender. About 5 minutes. Be careful not to over cook, or broccoli will become mushy. Drain and place in the bottom of a 12"x8" baking dish.

Sprinkle salt, pepper, onion powder, and garlic powder over chicken breasts. Fry in a large pan over high heat to sear breasts and lock in moisture. About 3 minutes each side. Place breasts in baking dish on top of broccoli.

To make sauce:
In a sauce pan over medium heat, melt butter. Add flour and nutmeg. Whisk into butter, forming a paste-like consistency. Add milk and chicken broth all at once. Whisk until smooth and no lumps are visible. Increase temperature to medium-high. Bring to a boil, stirring constantly. Let boil 1-2 minutes, take off heat and stir in Swiss cheese.

Pour cheese sauce over the chicken breasts and broccoli. Sprinkle the Parmesan and paprika on top.

Bake at 350 degrees for 20 minutes.

Enjoy!

Cajun Slow Roasted Pork

I made this a couple weeks ago and was incredibly pleased with the outcome. My husband said it was the best pork roast I have ever made. I went off a recipe I found in a magazine. But, you all know me... I have to add my own stuff to it! Don't be fooled by the list of the ingredients- this dish is NOT spicy.

Another quick note-
This recipe is GREAT for a busy schedule! You can saute the veggies the night before you serve it and throw it all in the crock before you head out the door in the morning. Or, if you are an early riser (unlike me!), you can do it all in about 30 minutes the morning of.



Cajun Slow Roasted Pork
1 small onion
1 celery rib
1 small green pepper (half of large)
3 tablespoons of butter (I used half butter/half olive oil)
3 garlic cloves, finely minced
2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/2 teaspoon hot pepper sauce
1 boneless pork loin roast (about 4 lbs)

The night before-
Finely chop veggies. In a large skillet, heat butter/oil. Saute veggies until tender. Add garlic and cook for a couple minutes longer. Stir in all seasonings and pepper sauce. Let cool and refrigerate in an air tight container over night.

On the day of serving-
Place roast in crock pot. Cut several deep slits in roast. Heat up veggie mixture in the microwave until warm. Using your fingers and a spoon, open slits and stuff with veggie mixture. Dump remaining mixture on top of the roast, trying to cover any bare areas on the top and sides. Cover and cook on low for about 8 hours.

Transfer roast to a serving plate and keep warm. Pour roast juices from the crock to a small sauce pan.

Combine:
2 tablespoons cornstarch
2 tablespoons cold water

Whisk with fork until smooth. Stir into sauce pan. Bring to a boil and cook 2 minutes longer until thickened.

For me, my roast didn't produce that much juice. Maybe 1/2 a cup at the most. So, I ended up adding about 1/2 a cup of chicken stock to the sauce pan. You could also use water. If you just want to use the pork juices, I would reduce the water/corn starch mixture by half or it will be very very thick.

Serve with Roast.

Enjoy!