Chicken Avalanche Party
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- 1 c
- jasmine rice uncooked
- 12 oz
- frozen 3 pepper and onion
- 8 oz
- frozen corn
- 1 lb
- frozen already cooked chicken strips or cubes
- 8 oz
- frozen green beans
- 3 tsp
- garlic powder
- 2 Tbsp
1Prepare rice according to back of bag or box. I also add the optional 2 tbls of butter to the water. I said to use a cup of uncooked rice above but if you are feeding an army then I would make more. You also do not have to use Jasmine rice but I enjoy the texture for this dish. My store brand (Kroger)Jasmine rice takes nine minutes but I usually let it go about 8min so I don't over-cook. Cleaning a pot that had over cooked rice is no fun.
2While the rice is cooking, heat the frozen chicken in a skillet till it is thawed through. Keep moving the chicken around and flipping, otherwise it, too, will stick to the bottom of your pan.
3Once the chicken is heated through, transfer to a plate of cutting board and cut into bite size pieces and set aside. (Because I hate doing dishes, I transfer the chicken to a plate and cut it on the plate. Later I use this as my dinner plate...one less dish to clean...)
4In the same skillet you used for the chicken (do you see a theme?), pour in your frozen vegetables. Add a few shakes of the garlic powder (I tend to sprinkle the powder in a circle around the pan until I feel I have added enough. I guess this would be add garlic powder to taste). Stir these on a medium to high heat to thaw. When they are close to being thawed, add that plate of chopped chicken back to the skillet to heat back up. I mentioned the three veggies above because I usually always have those on hand but you can add whatever frozen or canned veggies you want. I prefer the taste of frozen over canned. The one veggie that makes it a party though is the pepper and onion mix. It really creates the flavor.
5By now your rice should be done and resting on a cool surface with its lid off. Combine the rice and veggie/chicken mix in a big bowl. (I use glass to prevent melting a plastic bowl)
6Serve with crescent rolls, crusty french bread, or biscuits. Can pair with a salad, too, if you're going for extra credit on the vegetables.