Easy recipe using veggies and leftover chicken or turkey. Perfect for a quick Friday night dinner and it only uses one pan for everything, so there is no huge stack of dishes at the end of a busy week! My husband and kid love this. It almost tastes cheesy without any cheese. If you are feeding a crowd you can simply add fruit or green salad and some corn muffins and wa la! you're done!
1Using a large pot with a tight fitting lid over med/hi heat, melt butter, adding onions and red peppers to saute slightly. After about 3 min, add both the yellow rice (seasoned bag) and the plain cook-in-bag white rice (bag removed!) and stir while toasting rice until it starts to turn slightly tan/brown. Add garlic and stir.
2Remove from heat; add broth. Return to heat and add chicken, corn, garbanzo beans, capers, hot sauce and one cup of water (reserve additional cup of water to add during cooking time, as needed to prevent drying or burning of the rice). When liquid begins to boil, reduce heat to low. Cover and cook for 15 min with lid closed.
3Open lid, stir, add water in 1/4 cup increments as necessary to keep rice moist. Add frozen peas and cook additional 5-10 minutes (with lid on), checking every couple of minutes to stir and add remaining water as necessary to keep rice loose/moist. Test with a fork to make sure rice is cooked through. Enjoy! (I serve this with mini corn muffins that I make while the rice is cooking.)
4TIP: Prepare all items up front so you can simply add them to the pot, one after the other.