1) stuff going out of date
2) spending any money
3) a trip to the grocery store
Well tonight we came up with this dish to go with my "dip and flip grilled chicken*" and some roasted carrots. It's basically an andouille rice pilaf but I thought this name was more fun. I've already posted it to BigOven but it's pending approval so here it is:
1/2 ea Onion medium size, finely diced
1/2 ea Red bell pepper very finely diced
1/3 ea Bell pepper very finely diced
1/2 cup Andouille sausage diced into 1/8th inch pieces
1 cup Rice uncooked, NOT instant
2 cups Chicken broth
Put the andouille sausage in a pan that has already been heated to medium high heat. Let sizzle for about 30 seconds and then add peppers and onions. Saute until the onions are turning translucent.
Add in the rice and saute until the rice starts to turn golden brown, which should just be a minute or two. Add in the chicken broth, stir, and cover.
Let simmer for 20 minutes until the liquid is absorbed and the rice is cooked through. (I like to give covered pot a good shake every 5 minutes.)
It turned out to be one of my favorite rice dishes ever. My 9 y/0 ended up eating three servings and he doesn't usually like anything that has green in it.
*Flip and Dip Grilled Chicken? The short version is grill boneless chicken thighs seasoned with Old Bay Seasoning (or pounded thin chicken breasts, if you must) over a 325 to 350f fire (use a grid extender on the Big Green Egg) as follows:
5 minutes, flip (change or clean tongs at this point)
5 minutes, dip in a bowl of Big Bob Gibson's white BBQ sauce** and flip
repeat (total 25 minutes cooking time)
**Don't you hate asterisks*** all the time? Anyway, you can buy this mayo based bbq sauce but I use this clone. Mix in a blender, 1 c mayo, 1 c vinegar, 1 T lemon juice, 1.5 T ground black pepper, 1/2 t salt, 1/4 t cayenne, 1/4 c light corn syrup.
***Okay, I really didn't have another one, I just did this one to be annoying;)