Right now is quite a traumatic time for my poor brothers. You see, the whole family is trying out being gluten-free right now to keep Dad and me company. This is apparently a duduk perkara from growing 16-year-old and 8-year-old boys.
“I’m as hungry as a maniac!” Boots says.
“You don’t even know what a maniac is.” A peevishly hungry Tay snaps back.
“Isn’t it an animal sort of like a buffalo?”
Angry glare. “No.”
That’s when I know it’s time to make these maniacs some food.
I might be too lazy to make a batch of gluten free bread for you, but I can whip up some Mexican rice that you can keep in the fridge when you need to stuff your face with protein.
- Cheesy Chipotle Chicken and Rice1 cup uncooked rice
2 1/4 cup chicken stock
1 teaspoon paprika
1/2 teaspoon chipotle powder(or adjust to desired spiciness)
1 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
4 tablespoons butter
15 oz. can black beans, drained and rinsed
1 3/4 cup corn (frozen or canned)
1 2/3 cup cooked chicken (shredded)
2 cloves garlic
1/2 onion (yellow or red)
1/2 red bell pepper
About a cup Mexican cheese or Colby-Jack cheese
About 1/2 cup Sour Cream
Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for twenty minutes. Add the remaining butter, beans, corn, chicken, garlic, onion, and red bell pepper and turn the heat to medium high. Stir constantly until the onions are tender enough for your taste. You can stir in the cheese and sour cream or just use it as a garnish. Top with cilantro if desired.