When I bring home a chicken from the store, I often toss it right into the crock-pot. It just does its thing while I do mine. When the chicken is cooked, I de-bone it, shred it into bite-sized pieces, portion it for meals, and get it into the freezer. Over half of the work is completed for a few upcoming meals.
Beans are the same way. Without any specific meal plans, I will soak a huge batch of beans for 24 hours, cook them in the crock-pot, and bag them for the freezer. (Except for kidney beans. I don't do those in the crock-pot. To read more about how I prepare my beans and why not kidney beans, read this earlier post about soaking and cooking beans.) I have beans ready-to-go for any future recipes.
Dinner preparation is so ridiculously simple, thanks to having these ingredients ready! This recipe is assembled in just a few minutes and doesn't miss out on being nutritious as well. Moist and delicious, this is another go-to meal at our house!
Salsa Chicken over Rice
1 Tbsp olive oil
2 cups cooked chicken, cut into bite-sized pieces
1 clove garlic, minced
1 1/2 cups black beans
1 cup salsa (whatever heat level suits you best)
2/3 cup water
In a skillet, heat olive oil over medium high heat. Add chicken and garlic and stir until chicken is heated and browns slightly. Add black beans, salsa, and water. Bring to a boil, then reduce heat to simmer while rice is cooking. To serve, dish Salsa Chicken over Basmati Rice and garnish (generously!) with cilantro.
1 1/2 cups Basmati rice, white
3 cups water
1 tsp olive oil
1/2 tsp sea salt
In a pan, combine rice, water, oil, and salt. Bring to a boil. Cover and reduce to a low simmer for 7 minutes. Remove from heat and fluff with a fork.