My little girl turned 30 today (I had her when I was VERY young 🙂 ) and this post is a tribute to her. She wrote a blog post today titled “20 Thoughts on Turning 30” and item #18 is “I’ll never cook as good as my mom and grandmas”. Personally, I think she’s a VERY good cook, and really creative!
We all know that food, 1. tastes better when someone else cooks it for you, and 2. never tastes the same as did when that special loved one either made it for you, or you’re lucky enough to still have it occasionally. I say the same thing about stuff my mom used to make.
Anyway, somewhere back in her childhood, I threw together this chicken and rice. I don’t remember for sure, but it was probably out of sheer desperation and lack of time….probably just did chores, ran in from the arena late on a school night, kids running to the shower, and me trying to figure out what to feed them. I recently sent home a batch of this with Brandi because I know she loves it, and after that she called one night to clarify how to make it and declared hers will never be as good as mine. Well, I’m sharing one of her favorites today, and it’s handy because it heats up well (trust me, it does…I remember heating it up for dinner in the microwave in my living quarters horse trailer a few years back).
Happy birthday, Brandi, and hope you enjoy some chicken and rice!
~Connie Kaye
Easy Chicken and Rice
Start with 1 cup of uncooked rice in a glass dish, adding 1 cup of water. Cook according to microwave directions on box. This will yield about 3 cups of cooked rice.
Either use a roast chicken from the deli, or while rice is cooking, prepare chicken, and dice when cool. Combine rice, chicken, 1/2 stick butter or margarine, and season well with Lawry’s Seasoning Salt and black pepper. The key here is plenty of butter and seasoning salt. Give it a stir and you’re ready to roll.
Connie Kaye's Kitchen 