Recipe Requests…

Rice and Beans

2 tsp olive oil

3 garlic cloves, minced

2 carrots, diced

1 onion, chopped

1 tsp dried thyme

Pinch ground allspice (I didn't have this last time and it was fine)

1 ¼ cups long grain rice

2 ¼ cups veg or chicken stock

¼ tsp hot pepper sauce (or to taste)

1 can black beans (540 ml)

1 sweet green pepper, diced

• Heat oil
  
• Cook garlic, carrots, onion, thyme and allspice for 5 min.
  
• Stir in rice for 1 minute
  
• Stir in stock and hot pepper sauce
  
• Bring to boil
  
• Reduce heat, simmer 20 min or until liquid is absorbed.
  
• Drain and rinse beans
  
• Stir beans and green pepper into rice and cook for 7 min.
  
• Serve with extra hot sauce and sour cream.
  

 

Chicken and Rice Soup

1 large chicken breast (or 2 chicken leg quarters, skin removed)

2 cloves garlic, minced

2 med. Onions, chopped

1 cup rice (this is a lot of rice – you may want to reduce the amount of rice, or add more liquid if you want it soupier!)

4 stalks celery, diced

2 carrots, diced

Salt and pepper to taste

1 litre chicken stock

In a large pot, cover the chicken and all veg with water. Add ½ tsp salt. Cook over med-high heat until the chicken is cooked through and all the veg are tender. Remove the chicken, set aside and let cool. Remove pan from heat and let cool (so it doesn't crack your blender – alternatively, use a hand blender in the pot.) Puree the water/veg stock – it will be fairly thick and creamy. Cut the chicken into bite size pieces and add back into the pot. Reheat the soup and add rice and chicken stock. Simmer until rice is tender. Add salt and pepper as desired.

Serve with biscuits or fresh buns.