Tuesday, March 10, 2009

Artichoke Chicken Pilaf

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This recipe is a staple in our home. It makes awesome leftovers and is a good dish to fix if you're bringing dinner to a friend.

Source: Mom
Yields: 4-6 servings

1 6-ounce package rice pilaf
2 boneless, skinless chicken breasts, cut into strips or bite-size cubes
1-2 cloves garlic, minced
2 Tablespoon butter or margarine
1 3/4 cups water
1/2 teaspoon dried basil, crushed
1 6-ounce jar marinated artichokes, drained and halved
3 green onions, cut into 1/2-inch lengths
1/4 cup sliced almonds, toasted

Cook chicken and garlic in butter until browned. Add water, contents of seasoning envelope, rice and basil. Bring to a boil. Reduce heat, cover and simmer 15 minutes (do not open lid - rice needs to steam!). Stir in artichokes and green onions, cook 5 minutes more. Garnish with almonds.

Homemade Taco Seasoning

I like to make a double batch of this recipe and keep it in a small tupperware container. I always have this seasoning on hand.

1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

2-3 Tablespoons seasoning = 1 store-bought packet
Add to ground beef. Mix together 2 teaspoons cornstarch and 2/3 cup water. Simmer 5-10 minutes.