As a side-note, this, like much of my cooking, is dairy free and made with white meat. Just accommodating my quirky mild health issues. It's hard to find creamy dishes without milk, as you might guess. Additional side note, I'm not exactly sure how many quarts my slow cooker holds, but it's fairly large.
olive oil
1 1/2 cups of white or brown rice
2 1/4 cups of water or chicken broth
1 teaspoon Goya Adobo seasoning (good for so many things; find it in the Mexican grocery section)
2 lbs. boneless, skinless chicken breast
6 Tablespoons mayonnaise
2 Tablespoons fresh lemon or lime juice
1 Tablespoons white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 can of green beans
aluminum foil
cooking non-stick spray
Coat the inside of the slow cooker with a small bit of olive oil, so the rice won't stick. Pour in rice, water, and sprinkle Adobo seasoning evenly. Personal preference: I cut up breasts into thirds, or you could tenderize or butterfly it. Set aside fat trimmings. Lay the chicken cutlets over the rice and water. Mix together mayo, juice, vinegar, salt, and black pepper, and stir until sauce is smooth. Pour the entire sauce mixture on top. All the ingredients will run together a bit.
So, while we're on the subject of cooking, I need to give kudos to a friend newly trying his hand at cooking. Justin Brown actually likes my cooking enough to ask for lessons. So, while I'm probably not qualified, I'll go ahead and use him as a guinea pig.
Our first two dishes have been along the lines of Italian favorites, marinara chicken, and here, making stuffed shells. We made a filling bag using a plastic gallon bag, snipped the end, and stuffed those shells (thanks for teaching me, Chef Tasha Chambrot). We used this recipe, and added in three cloves of minced garlic. Recipe
Blessings!
