This easy chicken rice recipe has been made by my family for at least four or five generations, and it has undergone some intense overhauls over the years. I don't know if or when my great, great grandmother started making it, my great grandmother undercooked the rice, my grandmother changed it and did a less than savory job of it, My mom used too much rice for my taste, and I have perfected it and will share it for you to try. Don't forget the spirit of the recipe, and make changes as you see fit.
what you will need
1 econo-package of drumsticks
1 tsp. vinegar
1 lb. carrots
5 stalks of celery
1 onion, any variety
2 c. Jasmine, basmati, or parboiled rice
4 c. Reserved stock from boiling drumsticks
4 tsp. Wylers chicken boulion(optional) or salt to taste
Sauce of your choosing for topping. I personally recommend House of Tsang peanut sauce, if you can find it, but if not you can probably order it online. My husband likes to use the Panda Express orange sauce ( blech) ...
Anyhow, first things first. Boil your chicken in a large stock pot, with the vinegar and 1/4 of your onion. Just plop the onion in: you can fish it out later.
Once it is cooked through, pull it out to cool, and reserve 4 cups of stock to cook with. Keep the rest around at least until the end of this meal, in case you find your rice too dry and want to add more in your process.
Get out another pan to make the rice in. I like to add my ingredients right into the pan to minimize dishes. At this point, add your 4 c. Stock to the pan.
Chop and peel your veggies while your chicken is cooling. These aren't uniformly chopped. Rustic is what we are looking for; not gourmet.
Add veggies to pan with stock.
Remove skin and bone from cooled chicken and add to pan. I like to allow my children to help with the chicken. They get to get messy, which is fun, and you learn a lot about anatomy dissecting muscle from bones.
Bring to a rapid boil and add salt or boulion cubes. Boulion cubes, as a general rule, do not qualify as real food. Glutamate is the problem child here. But it's delicious. So OCCASIONALLY, I crack and put some in. Yum.
It may look like there is not room for rice to cook, but I assure you there is.
Add rice, mix well, reduce to simmer, stir one final time.
Cover and cook about 25 minutes, checking occasionally for sticking. Don't over stir your rice. If it's sticking, it needs to be turned down more.
Let rest 5 minutes.
Fluff with fork and serve.
This rice is not low calorie. I use it to feed my husband, who works 12 hour days, and my growing children, and my nanny, who helps chase around my children. And keeps Oliver the Mini Aussie entertained. And cares for the rabbit livestock. And myself. I'm nursing a baby around the clock. If you eat this daily, you must be aware that it is a high-fat, high carb comfort food food from a Midwestern farm family.
Recipes online for Frozen breakfast burritos abound, but I never much liked a lot of the ingredients (I'll pass on the beans in my breakfast burritos, thank you) and they were an EVENT. I am also not interested in six sinks stuffed with scrubbing, sir. My version is a one pot promise of delicious breakfast for 20. That's right, 20 meals in less than 2 hours. You can thank yourself every morning for making these. I would say they are cheap, which they can be, but the addition of lots of extras will tack on significant costs very quickly. But I do it occasionally, because, well, delicious breakfasts are what dreams are made of.
First, brown a pound of sausage in a large pot. I am using my large stainless stock pot for this, because I will need the room later.
next, I add one package of Potatoes O'Brien. They are the ones with peppers and onions mixed in, but you could use regular hash brown potatoes, or even tater tots, if you have them around. I like to put about 2 lbs in, sometimes more, sometimes a little less. Just add potatoes. If you want to use real potatoes, I recommend par-boiling and chopping the day before so that it takes less time to cook them.
Next, add them in to your sausage and heat through, or cook.
Next I crack in about 4 dozen eggs. It sounds like a lot, but trust me when I say it's just enough. You are feeding 20, remember? Dr. Mercola, I can't bring myself to eat them raw. Not the whites, but I can not freeze and reheat an over-easy egg, can I?
scramble the eggs in, stirring constantly, on medium-low until the eggs are cooked. Add salt or other seasonings to your liking. Please don't stir in crushed Doritos. Yes, I am talking to you, J.J. At this point, you could add shredded cheese if you like.
Now that you have a steaming pot of sausage and potato scramble, let it rest with the lid off for 20 minutes to cool. If you put the lid on, you will get condensation and watery eggs. You will not enjoy that. Unless you're weird.
now it's time to roll, baby. Use the big burrito size tortillas and fill those babies each with 2/3-1 cup of mixture, add jalapeños, cheese or chile if you want.
Wrap them in paper towels.
Re-use the plastic bags they came in to store the burritos.
Freeze. When you want to eat one, pull it out of the refrigerator and microwave until hot.