Like most Man-Food, this is designed to be tasty, filling, quick and have a reasonably long shelf life (2-3 days).
Here is what you will need:
4 large chicken breasts (no bones or skin)
4-6 sausages (not breakfast sausage but the big Brat-type)
1 cup of Pace Picante sause
2 cups of brown rice
Optional: Shredded cheese and Sour cream
1-2 cans of beans (black, kidney or pinto)
1 large bag of tortilla chips
First, start the rice as it will take about 45 minutes to cook. As will all rice, I use a 2:1 ratio of water to rice. So, if you are using 2 cups of rice, you will be adding that to 4 cups of boiling water. I find with rice that it is often helpful to add about half a teaspoon of salt and one teaspoon of butter per cup of uncooked rice.
Add the rice after the water is boiling. Reduce heat to simmer for 20 minutes and then turn off the heat for another 20. Be sure to taste rice before adding it as sometimes my timing may be off by a bit. If the rice is not soft, leave it in the hot water longer.
Cut the chicken into sugar-cube sized bites. Cook until it is done all the way through. Feel free to add some Monterey Steak Seasoning (I add this to everything). Once it is cooked, put the chicken into a large pot.
Chop up the sausage (1/4 inch thick slices) and cook for about 10 minutes in a frying pan. Add cooked sausage to the pot of chicken.
Add the cans of beans to the pot.
Add the Pace Picante sause to the pot.
When the rice is done, add it to the pot.
Crunch up a few handfuls of tortilla chips and add them to the pot.
Stir the contents of the pot together and then serve in bowls.
As desired, top will shredded cheese or sour cream. I use both.
Eat and enjoy.
Jim
Here is what you will need:
4 large chicken breasts (no bones or skin)
4-6 sausages (not breakfast sausage but the big Brat-type)
1 cup of Pace Picante sause
2 cups of brown rice
Optional: Shredded cheese and Sour cream
1-2 cans of beans (black, kidney or pinto)
1 large bag of tortilla chips
First, start the rice as it will take about 45 minutes to cook. As will all rice, I use a 2:1 ratio of water to rice. So, if you are using 2 cups of rice, you will be adding that to 4 cups of boiling water. I find with rice that it is often helpful to add about half a teaspoon of salt and one teaspoon of butter per cup of uncooked rice.
Add the rice after the water is boiling. Reduce heat to simmer for 20 minutes and then turn off the heat for another 20. Be sure to taste rice before adding it as sometimes my timing may be off by a bit. If the rice is not soft, leave it in the hot water longer.
Cut the chicken into sugar-cube sized bites. Cook until it is done all the way through. Feel free to add some Monterey Steak Seasoning (I add this to everything). Once it is cooked, put the chicken into a large pot.
Chop up the sausage (1/4 inch thick slices) and cook for about 10 minutes in a frying pan. Add cooked sausage to the pot of chicken.
Add the cans of beans to the pot.
Add the Pace Picante sause to the pot.
When the rice is done, add it to the pot.
Crunch up a few handfuls of tortilla chips and add them to the pot.
Stir the contents of the pot together and then serve in bowls.
As desired, top will shredded cheese or sour cream. I use both.
Eat and enjoy.
Jim
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