Thursday, July 28, 2011

What's for Dinner?

This is the morning's harvest. And yes, those are purple green beans.  The flavor is a little more mild and they actually turn green-ish when cooked. The tomatoes are just starting to come in. 
The sweater is almost done...finishing the hood and then a kitchener stitch to the top of it and seaming the underarms.  I love this pattern and am probably casting on a new one for my daughter when this is finished. The color turned out funky in the picture. It's too hot to go out again for natural light...

This recipe has been a family favorite for a long time.  Coming from Southern California, and living in Arizona for 5 years, we love the flavors of the Southwest! You could adjust the liquid and use long cooking brown rice if you have time.

Hot Santa Fe Chicken

2 boneless skinless chicken breasts, cubed
1 ⅛ teaspoon salt (or more to taste)
⅛ teaspoon pepper
2 tablespoon oil
½ cup onions chopped
1 ½ cup chicken broth
2 cup instant brown rice uncooked
10 oz. frozen corn, thawed
1 16 oz. can pinto beans, rinsed and drained
¼ cup green onions chopped fine
¼ cup cilantro, chopped
2 jalapenos, seeded and minced
2 teaspoon chili powder
¼ C. balsamic vinegar
10 oz. corn chips
Season chicken with salt and pepper. Saute chicken until until golden brown. Remove to dish. Cook onion over medium-high heat 2-3 minutes, until just soft. add broth and rice, boil, stir and reduce to low. cover and let rice absorb liquid, 18-20 minutes. Stir in corn and beans. simmer, covered 5 minutes. Remove from heat and stir in other ingredients.

1 comment:

  1. Yummy veggies and a pretty sweater. My kind of things. ;) Love that pattern. I've made that one and/or one close to it in the past. A hoodie with a pocket is always a favorite. For dinner here is an invitation to a sushi restaurant. No cooking here means no dirty dishes here. Yeah!


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