His Cuban roots are beginning to emerge
He’s always loved beans (thank goodness because he barely eats any meat!)
but lately, give the boy some rice and beans
and he’s in heaven.
Rice and toddlers don’t mix
Our vacuum is getting a workout!
The thing is,
leftover rice usually stays just that:
in the fridge
until I throw it out
I know, I know
Heat up in the microwave with a wet paper towel
Still, really, it doesn’t taste all that great
unless you fry it up!
I was flipping through my favorite magazine
and saw this recipe
3 1/2 cups cooked and chilled long-grain brown rice
(leftover rice works best! If cook “day of,” let cool in fridge for at least 4 hours)
1/2 lb. skinless, boneless chicken thighs, cut into 1/2″ pieces
3 cups thinly sliced leeks
1 1/2 cup dried cranberries
1 tablespoon chopped, fresh sage
1/4 cup dry white wine
** I crushed up some pistachios for a little extra crunch on top!
Season chicken with salt and freshly ground black pepper
Heat 1 tablespoon olive oil in a large saute pan over medium-high heat
Add chicken to pan and cook until browned (about 3 minutes)
Remove from pan
Add leeks to pan, season lightly with salt and pepper
cook until golden (about 5 minutes)
Remove from pan and add to chicken
Add 1 tablespoon olive oil to hot pan
Add rice and stir until well coated with olive oil
Cook 2 minutes without stirring (or until edges begin to brown)
Stir rice and cook again 2 minutes (until edges begin to brown)
Add chicken, leeks, cranberries and sage
Stir to combine
Add wine and cook 2 minutes until mixture is dry, stirring constantly
Mama, however, is getting tired of vacuuming!
What I wouldn’t give to have our hardwood floors back … !