Wednesday, May 18, 2011

Mexican Fried Rice

When I was in seminary and life got crazy, I was never good about taking a little bit of time out of my day to cook.  I'm quickly realizing that there will never be a time in my life when things aren't crazy, so I'm learning how to create time in my schedule to cook.

This afternoon I made this.  A late lunch / early dinner.  Very simple!  Here we go ...

Mexican Fried Rice

1 large or 2 small Chicken Breasts
1/2 uncooked Whole Grain Rice, cooked
1 cup Frozen Vegetables (of your choice)
2 tablespoons Red Onion, diced
1 can Rotel

Sea Salt
Chili Powder

Start by boiling your chicken so it cooks through without drying out ... 

Pull them out of the water, season with salt, pepper and chili powder and throw them on a hot skillet with a tiny bit of oil to seer both sides.  

Take the chicken off the skillet, chop it up and throw it back into the skillet with the rice.

Crack open a can of Rotel and tell your husband how glad you are that you bought a new can opener.

Or maybe that's just me.

Drain the rotel and throw it into the skillet.

Add in the vegetables and the onions.  Re-season with salt, pepper and chili powder.

Toss everything until the vegetables are cooked.

Serve immediately!  This is delicious topped with cheese or plain.



  1. Speaking of creating time, I have a need to tell you how much I appreciate your consistent blog posts. They mark time for me. My own internal clock fails to regulate itself, but there's something in your consistency that I'm finding very helpful and inspiring. I've noticed that you must turn in much earlier in the evening than I do, which I'm also finding inspirational or motivating. Thanks Sarah!

  2. That looks wonderful!!! Will definitely try it! :)

  3. Thank you Leslie! The consistent posting helps me find balance in my life. It reminds me to take a break every now and then.


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