With hours that dwindle away leaving little time to prepare a nutritious meal for your family, finding one dish meals can be ideal in this economy. Here is a version of a popular Spanish dish that will definitely tantalize taste buds young and old. It uses just a few ingredients and can produce a mound full allowing a good container of leftovers to be ravaged the following day.
By the way, turmeric can be found in your local health food store in bulk for only a few pennies. If spices seem a bit out of your each, do visit your local health food stores that sells spices in bulk. You can purchase just an ounce for under a dollar.
1 tab. oil
1 small onion chopped
2 cups white rice
1 tsp. turmeric
4 chicken bouillon cubes
4 cups of water
1 garlic clove chopped
1 tsp. salt
1/2 tsp. pepper
1/2 cup peas
4 chicken legs with thighs
Place bouillon in water and microwave on high until dissolved. Set aside. In a fry pan sauté onion in garlic in oil till translucent. Fry chicken until just browned, set aside. Add white rice and sauté briefly with onion, salt, pepper and garlic. Toss with turmeric. In a 13 x 9 inch baking pan place rice mixture and add bouillon. Stir gently. Top with chicken and peas. Bake at 375 for 55 min. and cover with aluminum foil. Take foil off the last 15 min. to allow browning.
By the way, turmeric can be found in your local health food store in bulk for only a few pennies. If spices seem a bit out of your each, do visit your local health food stores that sells spices in bulk. You can purchase just an ounce for under a dollar.
1 tab. oil
1 small onion chopped
2 cups white rice
1 tsp. turmeric
4 chicken bouillon cubes
4 cups of water
1 garlic clove chopped
1 tsp. salt
1/2 tsp. pepper
1/2 cup peas
4 chicken legs with thighs
Place bouillon in water and microwave on high until dissolved. Set aside. In a fry pan sauté onion in garlic in oil till translucent. Fry chicken until just browned, set aside. Add white rice and sauté briefly with onion, salt, pepper and garlic. Toss with turmeric. In a 13 x 9 inch baking pan place rice mixture and add bouillon. Stir gently. Top with chicken and peas. Bake at 375 for 55 min. and cover with aluminum foil. Take foil off the last 15 min. to allow browning.
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