[ SECRET POST #2080 ]

[case]

⌈ Secret Post #2080 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 00 pages, 034 secrets from Secret Submission Post #297.
Secrets Not Posted: [ 0 - broken links ], [ 1 2 3 4 - not!secrets ], [ 0 - not!fandom ], [ 1 2 - too big ], [ 0 - repeat ], [ 1 2 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: cooking

[cyren2132]

This video does a fried rice with shrimp, but I replace the shrimp with chicken (and it also uses egg). If you're worried about some of the ingredients, I skipped the bacon and just used regular oil and some soy sauce, because that's all I had and it turned out great. Also, these guys have a ton of great, easy video recipes on their website (sortedfood.com). I also really like biggirlssmallkitchen.com, which has an amazing index of recipes sorted not just by cuisine or meal but by ingredient, skill level and cash level.

Also, I make a Spanish rice that's just as good if not better than anything out of a box. It took about five minutes of prep and about 20 minutes of me mostly leaving it alone to cook:
Ingredients
1 chicken breast (Mine was huge — I think about a pound)
1 cup of rice
~1 cup of salsa
2 cups water
1 Tbsp. of butter
Frozen corn and peas (I think I had about a half-cup of each)
Onion (Mine was red)
Red bell pepper
seasonings (I used dried minced garlic, chipotle chili powder, salt and pepper)

Prep
1. Dice up the onion and the red bell pepper. I DID NOT use a full onion or a full bell pepper — it was just what was leftover in the fridge. I didn’t measure either, but I’d say it started as one or two slices of onion and just a few length-wise strips of the bell pepper.

2. Dice your chicken into bite-sized pieces. I trimmed off the fat. I also pounded on mine first, not because I think it really needed it, just because it was fun.

Cook
Add your butter and the onion and bell pepper to the skillet. Stir them up for a minute or so just so the butter starts to get all melty and the veggies start to cook.

Add the diced chicken. I kept everything moving for a minute or so until the chicken mostly looked more white than pink on the outside. Add the rice. Keep it moving until the rice starts to change color a little bit (it’ll go from white to kind of…buttery off-white). Add your salsa (really I just glugged from the jar and am guessing it was about a cup) and your two cups of water (this, I measured).

This will be very liquidy. Stir it all up and add your seasoning while it’s heating to a boil. I did a shake of the garlic, a few shakes of the chili powder and a couple shakes of the salt and pepper. Give it one final stir to mix in the seasoning. Once it’s boiling, turn the heat down to a simmer, cover it and leave it alone for 15 minutes.

When you come back, the liquid will all be absorbed and it will look like, well, a pseudo-mexican chicken rice bowl. At this point, I added the frozen peas and corn — which I had taken out of the freezer when I started getting everything else ready — mixed it all up and let it heat through. I also put some cheese on top, but I don’t think it made much difference.

Happy cooking!