Asparagus with crisp red bell pepper, sauteed with chicken and tossed with toasted white rice. This actually made quite a bit. I'll stuff this in rice tortillas for lunch tomorrow.
20 (for rice) + 35 minutes
Quick and simple
1 cup pre-cooked long grain white rice
10 to 15 asparagus stalks? spears?
1 small to medium red bell pepper
1 medium white onion
6 cloves garlic
1 to 2 chicken thighs (or breasts-- but I think the darker meat is better with the beans)
1 + 1 Tbsp. olive oil
1 Tbsp. dried basil leaves
1 tsp. dried oregano leaves
1 (14 oz.?) can dark red kidney beans*
salt and pepper to taste
*Bush's kidney beans are GF; so are S&F fine foods kidney beans.
0. Cook up enough white rice to make 1 cup prepared rice. Decrease the cooking time by about 2 minutes to avoid the rice getting soft in the final dish. Set rice aside.
1. Remove the tough end of each asparagus stalk. Cut up the asparagus into 2 inch long pieces. Set asparagus aside.
2. Wash and remove the seeds and core of the red bell pepper. Slice into thin strips, then half (the pepper strips should be about the same length as the asparagus pieces). Coarsely cut up the white onion-- these pieces don't have to be uniform or small. Finely dice up the peeled garlic.
3. Wash off the chicken thighs. Cut or tear the meat into bite-sized pieces. Place chicken into large saucepan. Add a tsp. of water (just a very little bit). Begin cooking the chicken over medium-high heat. Cook the chicken, stirring occasionally, until all the water boils off (should happen under 5 minutes).
4. Once water is gone, before the chicken starts to stick to the pan, add in 1 Tbsp. of olive oil. Mix to coat. Saute chicken for an additional 2-3 minutes, turning frequently. The pieces should be about fully cooked.
5. Add in the asparagus pieces to the saucepan (might spit a little, be careful). Turn the heat down to medium. Mix. Cook asparagus pieces for 5 minutes, stirring occasionally so that neither the asparagus or chicken start to brown too much on one side.
6. Add in the bell pepper, onion and garlic to the saucepan. Season liberally with basil, oregano, black pepper and sea salt. Stir. Cook over medium heat for an additional 5 minutes, on until the onion becomes translucent.
7. Open the can of dark red kidney beans. Drain and wash the beans thoroughly. Once the bell pepper and asparagus pieces are tender (not soggy!), add in the kidney beans. Stir well, then add in the prepared, cooked white rice. Add in the other 1 Tbsp. olive oil (and more spices, as you see fit). Stir well, making sure everything is mixed.
8. Heat rice, beans and veggies for an additional 3 to 5 minutes, stirring frequently to avoid burning the rice (it should be browned a little, though). Turn down the heat to medium-low if the rice is sticking too badly instead of adding any more oil. Heat until the beans are warm and the rice is toasted. Serve warm by itself or wrap inside a big rice tortilla.