Fleur de Lis

Fleur de Lis

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Sunday, July 30, 2017

Honey Ginger Stir Fry Vegetables

I made this dish to pair with the Grilled Honey Ginger Chicken Breasts.

I have to tell you, the more I look at this picture, the hungrier I get! All the bright colors are so inviting, aren't they? I'll share the vegetables I used, but use whatever you have on hand.

2 cloves garlic, minced
1 medium yellow squash, diced
1 medium zucchini, diced
2 carrots, diced
1 cup broccoli florets
1 medium onion, thinly sliced
4 oz. diced water chestnuts
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. dried red pepper flakes
a sprinkling of black sesame seeds for garnish

Preheat garlic olive oil over high heat in a wok or large skillet until oil shimmers.

Add garlic and let cook for 30 seconds, stirring constantly. Add the vegetables and, cook stirring constantly, for 2 - 3 minutes. You want the vegetables to be tender-crisp, mushy! During the last 30 seconds of cooking, add salt, pepper, dried red pepper flakes and drizzle with the Honey Ginger Vinegar.

Remove from heat and serve immediately. Garnish with a sprinkling of black sesame seeds.

Grilled Honey Ginger Chicken Breasts

This is an extremely simple recipe for a delicious marinade that can be prepped in minutes. Many recipes for Asian style marinades have honey AND rice wine vinegar as ingredients. This recipe simplifies that step because it uses one of my favorite standbys in the kitchen:  Honey Ginger Balsamic Vinegar.  

Adjust the heat level by increasing or decreasing, the Sriracha amount. And yes, there's mayonnaise in the marinade. It really helps to keep the chicken moist and tender.

4 boneless skinless chicken breasts
2 cloves garlic, minced
1 - 2 T. Sriracha
3 T. Honey Ginger Balsamic Vinegar
2 T. mayonnaise
2 T. soy sauce
1/2 t. salt
1/4 t. ground black pepper
1/2 t. ground ginger
1/4 t. dried red pepper flakes 

In a medium bowl, whisk together the minced garlic, Sriracha, Honey Ginger Balsamic Vinegar, mayonnaise, soy sauce, salt, pepper, and dried red flakes.

Place the chicken breasts in a large Ziploc bag. Add the marinade and seal the bag, and turn the chicken over a few times to completely coat. Place in refrigerator and marinate for 1 - 3 hours.

Prepare a charcoal or gas grill to reach medium high heat. Spray the grates with non-stick spray. Place the chicken breasts on the grill and discard remaining marinade. Cook the chicken for 5 - 7 minutes per side or until internal temperature reaches 165 degrees F.

Garnish with a drizzle of sesame oil and a little pickled ginger, if desired.

Saturday, July 29, 2017

Betty's Fried Apple Pies

Who could imagine that something as simple as dough, apples, and love could produce a treat such as the one pictured above? Anyone who knows my mother, and who has been fortunate enough to be a recipient of one of these fried apple pies knows exactly of which I speak!

She was gracious enough to share her recipe with me and doubly gracious enough to give me permission to share with all of you. You've been given a wonderful gift! Trust me, I know.

Here's Miss Betty's recipe as written by her own self.  

The apples need to be prepared ahead of time and refrigerated overnight. The reason for this step is if the apple mixture is warm when it's put into the pastry, the pastry will tear during the frying process. A nice chilled mixture spooned into the dough will hold together well.

For the filling:
4 large Granny Smith apples, peeled and thinly sliced
1 1/2 cups sugar
2 T. unsalted butter
2/3 cup water
a dash each of cinnamon and nutmeg

In a skillet, add all ingredients and cook apples over medium heat, stirring frequently. Cook until apples are tender. Place in refrigerator overnight.

To make the pastry:
5 - 6 heaping T. flour
1/3 cup shortening
4 - 5 T. water or milk

Combine all ingredients in a medium bowl, stirring until well combined and soft dough forms. On a floured surface, roll out dough to a thickness of about 1/4".  Place a small saucer onto the dough and using a sharp knife, cut out dough around saucer as your guide. 

Fill the circle with 1 T. of cold apple mixture. Fold over and crimp edges with a fork to seal completely. Repeat with remaining dough and apples.

Using a large cast iron skillet, add enough vegetable oil to have a 1 to 1 1/2 inch depth of oil.  Heat over medium high heat until a bit of the dough dropped into the oil sizzles. Carefully place a few pies into oil at a time. As one side browns, turn pies over to finish cooking the other side. Drain on paper towels. Repeat with remaining pies.

Friday, July 28, 2017

Chicken Creole

This great recipe is from the Joyce White cookbook entitled Soul Food:  Recipes and Reflections from African-American Churches. I made a few changes, but the flavors will remain the same. Instead of using a whole cut-up chicken, I had six boneless skinless chicken thighs. I cut them into 1-inch chunks for browning and braising. I used two cans of diced tomatoes. Instead of leaving the okra pods whole, I cut them into 1/4 inch slices. I also added about 1/2 t. Creole seasoning.

This quote is taken from directly from the cookbook because I wanted you to know about the woman who originally submitted the recipe. 

"Patrica Butler is an associate minister at the First Missionary Baptist Church in Handsboro, Mississippi, on the Gulf Coast. She is also a licensed chaplain and is just as likely to conduct a Bible study at the local jail as she is at a drug addict's home.

Pastor Butler is also a fine cook, and whenever the church holds a barbecue or picnic, she arrives with a covered dish. The food of the Gulf Coast is a melange of many ethnic influences:  Cajun, Creole, African, and European, and it is savory and delicious. Rev. Butler sends this recipe for a chicken dish made with okra, an indigenous vegetable of Africa."

1 chicken (3 1/4 lbs.) or 6 boneless, skinless chicken thighs, cut into 1" chunks
1/2 pound smoked sausage (I use Conecuh brand)
1 onion, sliced
3 - 4 tomatoes (or 2 14.5 oz cans diced tomatoes)
2 - 3 cloves garlic, minced
3 - 4 sprigs fresh thyme, or 1/2 t. dried thyme
2 T. vegetable oil
1/4 t. cayenne
2 cups chicken broth
1/2 pound fresh or frozen okra
1/2 t. Creole seasoning
chopped parsley for topping
Optional:  your favorite hot sauce

Cut the chicken into serving sized pieces, the breasts into halves, the legs and thighs separated, plus the wings for a total of 8 pieces. Rinse the chicken well under cold running water and pat dry with paper towels. Trim away any visible fat from the chicken and discard.

Cut the sausage into bite-sized pieces. Slice the onion; coarsely chop the tomatoes, and mince the garlic. Chop the fresh thyme or crush the dried herb.

Heat the oil in a large heavy pot. (I use a cast iron Dutch oven.) Add the chicken a few pieces at a time, and brown over medium-high heat. Remove from the pot and brown the remaining chicken the same way; removing when brown.

When the chicken is browned, add the sausage and saute 4 - 5 minutes, turning to brown evenly.

Stir in the onions and garlic.

Add the tomatoes, thyme, and cayenne. Saute 2 - 3 minutes , stirring. Add the chicken pieces back into the pot. Add the chicken broth and bring to a boil.

Reduce the heat to low, cover and cook for 30 minutes or until the chicken is almost done. 

Cut off and discard the woody end tips of the fresh okra. Stir the pods or the okra slices into the pot and cook 20 minutes longer or until the okra is tender and the chicken is done.

Serve over cooked rice and top with freshly chopped parsley. 

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Wednesday, July 26, 2017

Lolly's Sweet Heat BBQ Sauce

Sweet Harold smoked a Boston butt over the weekend. We've been enjoying it this week with different side dishes. Hmmmm.  No BBQ Sauce? No problem. A quick trip to the pantry and I was ready to make some BBQ Sauce!

I'm not a huge fan of really smoky flavored sauces. My true love for BBQ sauces are vinegar based. But with the smoke flavor already prevalent in the pork, I decided a thick version with a little sweetness and a subtle heat would be perfect. This one came together from my brain to the simmer pot in about 10 minutes. An additional 15 - 20 minutes of simmering and it was ready to go!

The sweetness is courtesy of light brown sugar and the heat is from Baklouti Green Chili Oil.  A touch of Serrano Honey Balsamic Vinegar to the batch added another bit of sweetness AND heat.

1/4 cup finely minced onion
1/4 t. salt
1/4 t. pepper
1 heaping t. minced garlic
3/4 cup light brown sugar
1 cup ketchup
2 T. Worcestershire sauce

In a medium saucepan, heat the chili oil over medium heat. Add the onions, garlic, salt, and pepper and, stirring occasionally, cook for 5 - 6 minutes.  

Reduce the heat to low and add the brown sugar. Stir, until sugar dissolves. Add ketchup, Worcestershire sauce, and Serrano Honey Balsamic. 

Simmer, stirring occasionally, 20 - 30 minutes. Refrigerate unused portion.

Doesn't that look great?

Tuesday, July 25, 2017

Wing Wednesday: Blood Orange and Bourbon Glazed Wings

This recipe has so many varied ingredients. Blood Orange Fused Olive Oil is paired with bourbon, orange blossom honey, chili powder, and of all things, a little cinnamon to create a delicious and VERY sticky glaze.  

2 lbs. chicken wings, separated and tips removed
salt and pepper
1/4 cup Blood Orange Fused Olive Oil
1/4 cup your favorite bourbon
2 T. orange blossom honey
1 T. soy sauce
1 t. chili powder
1/4 t. dried chili flakes
1/4 t. ground cinnamon
juice of one lemon

Rinse wings and pat them dry with a paper towel. Season with salt and pepper.

In a large skillet, add Blood Orange Olive Oil over medium high heat. Brown chicken in batches, placing on a plate while you cook the remaining wings.

Lower heat to medium low. Add bourbon to skillet and let cook for 2 - 3 minutes, stirring constantly. Add remaining ingredients, stirring frequently, and allow the mixture to begin to thicken.

Return the chicken wings to the skillet, turning to coat them completely. Let chicken finish cooking while they glaze. The internal temperature of the chicken should reach 165 degrees F. before you remove from heat.

Place the wings on a serving tray and pour remaining glaze over wings.  Serve immediately.

Recipe courtesy of King's Olive Oil Company.

Sunday, July 23, 2017

Grilled Greek Chicken served with Rosemary Spinach and Quinoa with Brown Rice

This is an extremely easy weeknight dinner. Marinade time is about 30 minutes or so. You can either grill the chicken outdoors or in a grill pan indoors. Rosemary, garlic, and lemon pair well with chicken. You can use either boneless skinless chicken breasts or thighs. I had thighs in the freezer and they were moist and flavorful in this dish.

You can serve this dish with either roasted potatoes and a salad. I'm cutting down on carbs this week, so for tonight's meal, I sauteed spinach and made quinoa with brown rice.

Here's the marinade:
1/2 t. salt
1/2 t. black pepper
1 t. Greek seasoning
1/2 t. dried thyme
1/4 t. cayenne pepper
1 T. minced garlic
Juice of one large lemon
1 T. red wine vinegar

Whisk together all ingredients in a small mixing bowl. Place four boneless skinless chicken breasts or thighs (about 1 - 1 1/2 lbs.) in a large Ziploc bag. Pour the marinade in, seal securely and turn the bag over a few times to make sure chicken is evenly coated. Let chicken marinate for 30 minutes - 2 hours.

Preheat an outdoor grill to medium high heat. Spray the grates with nonstick cooking spray. Place the chicken on the grill and discard any leftover marinade Cook the chicken for 5 - 7 minutes per side or until internal temperature reaches 165 degrees F.

Remove from grill and let rest for a few minutes.

To make the spinach:

Remove stems from a large bag of baby spinach. Heat 2 T. Rosemary Olive Oil over medium high heat in a large skillet. Add 1 T. minced garlic. Let garlic cook for a minute or so stirring frequently. Add baby spinach a few handfuls at a time, adding more as it begins to wilt. Continue adding spinach until it has cooked down. Sprinkle with 1 - 2 t. Greek seasoning. Right before serving, add the juice of 1/2 lemon. Stir to combine.

Dining Out Southeast: Cantina Laredo, Birmingham, AL x 3

Why the x 3 in the title of this blog post? Because we've dined there three times in the last month. Twice for dinner and once for brunch. So, you're going to get three reviews in one blog post.  I hope I do the food justice here. 

Cantina Laredo creates authentic Mexican food inspired by the cuisine of Mexico City and adds a modern twist. 

Let's start with the first dinner. Other diners enjoyed flavored margaritas, but I went with their signature version, the Casa Rita, which is a blend of Giro Silver Tequila by Sauza, Cointreau and fresh-squeezed lemon and lime juices.  $8.00.  Very smooth margarita with a fresh citrus flavor.

While we navigated the extensive menu, we munched on hot and crispy chips and sampled the two salsa which were thick and flavorful with roasted peppers and tomatoes.

Our group ordered the combination guacamole and queso appetizer. $9.49.  Due to my avocado allergy, I didn't try the guac, but everyone gave their approval. I enjoyed the spiciness of the queso. It was served very hot as expected. There's also an option to have the guacamole prepared tableside with the choice of ingredients to be selected by the diners.

Sorry for the blurriness of this picture. Sometimes reaching across the table to photograph the meal of a hungry friend isn't as easy as one would think.

Chicken chimichanga:  Flour tortilla filled with fajita chicken, poblano pepper, chipotle wine sauce and cheese, flash fried and topped with choice of ranchera sauce or chili con quesoranchera sauce and queso fresco  $12.49

Of everything on this plate, the chipotle wine sauce is what was discussed for several days after our meal! The chicken chimi was flavorful with a good balance of chicken and fillings. The heat level was medium.

Veracruz Enchiladas:  Two enchiladas filled with pulled chicken, spinach and Monterey Jack, topped with tomatillo sauce, marinated vegetables and queso fresco $12.99 The combination of chicken, spinach and Monterey Jack cheese is always a personal favorite of mine. I almost ordered this one, but a friend beat me to it. He did let me have a sample, and it was as I expected, perfection.

And now look at this delicious plate! This Steak Fajita Burrito could have easily fed two people. A flour tortilla filled with Certified Angus Beef skirt steak, refried beans roasted poblano pepper and chipotle wine sauce, topped with chili con queso, tomato and cilantro. We all shared a few bites. The steak was tender, cooked perfectly and well seasoned.  $12.99

And now, at last, my choice. Carnita Tacos $14.49  Three corn tortillas filled with braised and pulled pork shank topped with chipotle wine sauce, Monterey Jack, roasted red bell peppers, queso fresco and chopped cilantro. I'll admit it here and now. I could have another plate of these delicious tacos. If you don't care for cilantro, make sure you tell them to omit from your order, but since I am a huge fan, I was in love.

Even though we were all stuffed, we opted to share a dessert. Mango Tres Leches $7.29 Creamy mango vanilla cake with mango cream sauce. PLEASE try this dessert. The cake was light and airy, but at the same time rich and flavorful with mangos.

And now.....brunch!

Once again, we were presented chips with two salsas as soon as we were seated.

Brunch entrees include a Mimosa, Bloody Maria or non-alcoholic beverage of your choice. The mimosa is made with fresh-squeezed orange juice. The Bloody Maria is made with Casa Noble organic tequila and our Bloody Mary is made with Tito's Handmade Vodka.

I had the Bloody Mary which was spicy, but not served with all the usual garnishments you'd expect. In fact, I didn't even remember to take a picture. Sweet Harold chose the Bloody Maria. I did notice that behind the bar there was a bottle of Zing Zang bloody mary mix, which is my favorite.

Harold chose the Chicken Fajita Omelet. $13.29 This one had to have 4 eggs! And yes, he brought half home for breakfast the next day. Isn't that plate just gorgeous? The omelet was filled with all the fixings for a fajita with a perfect balance of chicken and vegetables. The chipotle wine sauce we all raved about with the last meal? It made another appearance here!

Bottom left is a serving of fried potatoes in a creamy sauce and topped with queso fresco.

I can turn down crab cakes or eggs benedict if their own the menu. No exception here and I'm so glad I chose them. $15.79 Poached eggs on crab cakes topped with chipotle-wine hollandaise sauce, crumbled bacon and queso fresco

The crab cakes were packed with crab and little filler which is a very good thing.

Apologies for the blurriness of this one. But, wowza, it was delicious!

Each plate had a serving of fresh fruit nestled in a mini-sopapilla shell. This was the perfect ending after the rich brunch selections.

Now on to Dinner #2!

I repeated my beverage choice from Dinner #1.

And because I loved the carnita tacos so much the first time, I knew I wanted to try the Carnita Sliders. $8.49  Two sliders of seasoned pulled pork with goat cheese and apricot jam. Served with jalapeño laced Mexican fries. The tartness of the goat cheese and apricot jam cut the richness of the pork. I fell in love with these at first bite. The fries were the usual french fries with the addition of fried onion and jalapeno slices mixed into the mix.

Because we're all in the middle of Carnita Love, Sweet Harold chose the Carnitas as well.  $19.99 Braised pork shanks topped with chipotle wine sauce (!!) served with seasonal vegetables and Mexican rice. The pork literally fell off the bone it was so tender.

Cantina Laredo has locations in many cities. If there's one near you, have a wonderful night out with friends or enjoy a brunch that will see you through a busy Sunday afternoon!

Thursday, July 20, 2017

Red Apple, Cilantro & Roasted Onion Salad Dressing

I'm always ready to try new salad dressing recipes. This unique salad dressing is courtesy of King's Olive Oil Company. 

I was intrigued by the combination of flavors listed but decided to give it a try. I'm very glad I did. I made a salad from red leafy lettuce, strips of multicolored bell peppers, and cucumbers. Of course, you can add the veggies you like. These are the ones I had on hand tonight.

The Red Apple Balsamic has such a great aroma and has a delicate sweet apple flavor which is fruitier than most balsamics.  The Cilantro and Roasted Onion Olive Oil balances the robust flavor of cilantro with the sweet mellow taste of roasted onions.

This salad dressing recipe is probably the easiest one you'll ever make!

Using a plastic bowl with a lid or a glass cruet, add equal parts of Red Apple Balsamic Vinegar and Cilantro and Roasted Onion Olive Oil.

Shake well until emulsified. Pour over salad and mix well. Serve immediately .



Tuesday, July 18, 2017

One Skillet Chicken with Garlicky Mushroom Cream Sauce

I was wandering around the world wide web a few weeks ago and came across this recipe from The Little Spice Jar.  I knew from reading through the recipe that this would be a meal we would love. I prepared it tonight, with a few changes, and this one is a definite keeper for the regular rotation. An added bonus? ONE SKILLET MEAL!

The mushrooms are cooked first in Garlic Infused Olive Oil. The garlicky olive oil browns the mushrooms and coats them to add so much extra garlic flavor.

4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
1 T. minced garlic
½ t. red pepper flakes
½ t. dried thyme
2 T. garlic infused olive oil
8 ounces baby Bella (cremini) mushrooms, sliced
⅓ cup finely diced shallots

2 T. butter
¼ cup heavy cream

Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

Heat 1 tablespoon of the olive oil in an oven-safe skillet (I used my largest cast iron skillet to help give a great brown crust) over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).

While the mushrooms are sauteeing, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme in a small bowl.

After removing the mushrooms from the skillet, heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 4-5 minutes per side. The chicken will finish cooking in the oven. Remove the chicken to plate.

While the chicken cooks, preheat the oven to 375ºF.
Add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce simmer and reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. Make sure you reduce the sauce so your sauce will thicken properly.

When the sauce has thickened, remove from the heat and add the butter and whisk until it melts completely. Next, add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through to an internal temperature of 165 degrees F.

Since this dish has thyme as an ingredient, I garnished the plate with a few sprigs of fresh thyme.

If you're not watching carbs, serve over rice or mashed potatoes!


Monday, July 17, 2017

Peanut Butter Cheesecake

Sometimes people tell me they're too intimidated by cheesecakes to attempt to bake one. Here's a great one to ease you into the process. No springform pans, no water bath, just a creamy peanut butter filling in a premade Oreo crust.

Top with either chocolate and/or peanut butter chips or chocolate sauce.

2 packages (8 oz.) Philadelphia Cream Cheese softened
1/2 cup sugar
1/2 t. vanilla
1/3 cup creamy peanut butter
3 T. milk
2 eggs
1 Oreo pie crust

Preheat oven to 350 degrees F.

Beat first three ingredients together with a mixer until well blended. Add peanut butter and milk; mix well.

Add eggs; mix just until blended.

Pour into crust.

Bake 40 minutes or until center is almost set. Cool completely. Refrigerate at least 3 hours before serving.

Top with chocolate and/or peanut butter chips.

Cream Cheese, Spinach & Sun Dried Tomato Stuffed Pork Chops

For this dish, you can use either pork or chicken. Publix had butterflied pork chops on sale so that decision was made. If you can't find butterflied pork chops or chicken breasts, it's a simple task to make your own. If you purchase thick cut pork chops or chicken breasts, run your knife along the thickest part and cut a 2 - 3-inch long pocket without cutting all the way through. Now you have a nice pocket to hold all the delicious stuffing.

Let's begin with the stuffing:

4 oz. softened cream cheese
1/2 cups roughly chopped baby spinach
3 T. chopped sun dried tomatoes
1 t. minced garlic
1/2 t. dried Italian Seasoning
3 T. grated Parmesan cheese
salt and black pepper to taste

In a small bowl, thoroughly combine all ingredients. Set aside.

Salt and pepper both sides of the pork chops.

 Divide the stuffing between either two or four pork chops. I wanted an overly stuffed pork chop, so I only used two.

Gently fold the pork chops over to enclose the stuffing and secure with toothpicks.

In a large skillet, add 3 T. Olive Oil and 3 T. butter. Heat over medium heat. When butter begins to bubble, add the pork chops to the skillet. Reduce heat to low. As the pork chops cook, gently spoon the butter/oil mixture over the top of the chops. This helps to keep the pork moist. I cooked these 7 - 8 minutes on each side. Depending on how thick the pork chops are, adjust your cooking time accordingly. 

When cooking pork chops, the internal temperature should reach 145 degrees F. When taking the temperature of stuffed pork chops, it is vital to use the thermometer in the thickest part of the meat as the stuffing may heat up faster than the pork. 

Don't forget to remove the toothpicks before serving!

Sunday, July 16, 2017

Spicy Chicken Fajita Soup

If you like Chicken Fajitas, here's a soup with all the great flavors you'll be served at your local Mexican restaurant. When I think of fajitas, I immediately have a mental vision of a sizzling platter of well-seasoned chicken and colorful vegetables.....and of course, the black beans and rice served on the side. With a little chopping for the veggies, while the chicken cooks in a rich chicken stock, this soup can be on the table within an hour. It's also easy to add extra chicken, a few extra cups of stock, and a little more veggies to feed as large a group as you can handle.

For the HEAT in this dish, I went big.  Go big or go home, right? Follow the link to learn about Baklouti Green Chili Oil. Yes, this oil is very hot, but using it to saute' the vegetables adds a nice dimension without a mouth blistering heat.

10 cups chicken stock
1 pound boneless, skinless chicken breasts (or thighs)
2 T. Baklouti Green Chili Oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
1 T. chopped garlic
1 t. salt
1 15 oz. black beans, rinsed and drained
1 15 oz. fire roasted diced tomatoes
1 fajita seasoning packet
1/2 cup yellow rice

Bring the stock to a simmer in a large Dutch oven. Add chicken and simmer chicken until cooked through. Remove from stock.

In a large skillet, heat Baklouti Green Chili Oil over medium heat. Add onions, peppers, and garlic. Cook, stirring frequently, for 5 - 7 minutes until vegetables begin to soften. I love those beautiful colors and the aroma is intoxicating.

Next stir in the salt, seasoning packet, beans, and tomatoes.

While the vegetables are cooking, chop the cooked chicken. Add the vegetables and the chopped chicken back into the stock.

Bring to a simmer. Add the yellow rice and let cook 20 - 25 minutes until rice is tender.

Serve immediately with your favorite toppings such as sour cream, queso fresco, salsa, avocado, etc.