Chicken & Rice with fresh green beans
This meal may actually be better the next day, so be sure to make a bit extra for lunch! And bonus. . . its easy on your weekly grocery budget, too! SCORE :)
We grow a lot of our own summer produce here on the suburban "farm", and we will often use what we have on hand for may of our recipes. Our summer green beans and herbs made it into this one.
Here is how we did it!
2 bone in chicken breasts
Medium onion, diced
5 garlic cloves, minced
3 celery stalks, diced
4 TBsp olive oil
Salt and pepper
3 1/2 c unprepared rice (white or brown)
Banana peppers, jarred
Fresh green beans, about a pound
Fresh garden herbs
In large pot, heat 2 tablespoons of olive oil and sauté onion, 3 garlic cloves (minced), and celery with salt and pepper to taste, until translucent. Add 8 cups of water and 3 tbsp of Better Than Bullion chicken flavor paste.
Add two bone in chicken breasts and bring to a slow boil. Simmer on medium/low until cooked through, about 30 minutes or so, depending on the size of the breasts.
Once cooked, remove breasts from the stock and set aside. Add 3 1/2 cups of rice to pot. Cover and cook rice according to the time on the packaging.
After the rice has cooked, remove chicken meat from the bone and dice. Combine this to the rice, adding banana peppers and fresh chopped parsley.
For the green beans:
Once you've washed and cleaned your fresh beans, be sure to dry them off. In skillet on medium, heat 2 TBsp of olive oil, 2 garlic cloves (minced), 2 TBsp chopped fresh herbs (whatever you have). Add fresh beans and sauté. Stirring frequently until tender.
Serve with garlic bread.
Herbs and beans from the garden. Loaf of bread $1 from Walmart. Extremely inexpensive dinner.
Mom for the WIN!