GNOWFGLINS™

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.

Chicken, Rice and Bean Skillet

• 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 Wardeh Harmon.