I have quite a bit of chicken left in my freezer from two weeks ago so I figured I would focus my recipes around that. I've been craving jambalaya but I realize I just want something spicy, tomatoey and ricey. Yeah, I'm making up food words. Using mainly things that I bought at the 99 cent store, I whipped up some Chicken and Cajun Rice.
Husband seemed to like the rice so I give this recipe an A for ease of preparation, man friendly, a high nutritional value and an effective way to get rid of one of my least favorite forms of animal protein.
Ingredients:
1 cup white rice ($0.22)
1 cup brown rice ($0.30)
1/2 onion ($0.08)
5 jalepenos ($0.20)
1 can tomatoes ($0.99)
3.5 cups water ($0.00)
3 teaspoons cajun seasoning ($0.65)
9.6 oz chicken ($2.00)
5 sprigs saffron ($0.20)
3 teaspoons chicken bouillon ($0.02)
1 oz olive oil ($0.11)
Directions
- Pour 1/2 oz of olive oil in a skillet, saute the white rice and brown rice until it smells nutty. Transfer to rice cooker pot.
- Dice chili peppers and onion. Pour 1/2 oz of olive oil in the skillet and brown the chili peppers and onions.
- Open the can of stewed tomatoes and pour into the skillet along with the water, cajun seasoning, saffron and chicken bouillon. When saffron dissolves, pour the mixture and the chicken into the rice cooker pot. Cover the pot.
- Turn the rice cooker to cook. If you have a multi-setting on your rice cooker set it to cook brown rice. Otherwise, if cooking in a regular pot, cook covered for approximately 45 minutes to an hour on medium low.
4 servings for $1.20 and 529 calories a serving.
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