When I first lived on my own and started cooking for myself this was one of those meals I loved. I used convenience foods at the time and Rice-A-Roni and pre-cooked chicken were the starts of this dish. As my palate matured and our dietary requirements changed I re-worked the original into a really good meal that is quick to cook (30 minutes or less) and a breeze to clean up.
Almost Chicken and Rice-a-Roni
3 chicken breast halves (about 1 lbs.), diced
2 Tbsp. Olive oil
1 medium onion, diced
1/2 lb. vermicelli, broken into small pieces
1 cup of white rice
4 cups low sodium chicken stock
1 bag frozen mixed veggies
salt and pepper
In a dutch oven over medium high heat, heat olive oil and saute chicken and onion. Season meat with salt and pepper and cook until chicken is browned lightly and no pink shows. Remove chicken and set aside. Add rice and vermicelli and brown slightly. Add in chicken stock, the mixed veggies and the chicken to the pot; bring to a boil. Reduce heat to low and cook about 20 minutes or until rice is cooked through and all the stock has been incorporated. Adjust seasonings to taste, we like a lot of black pepper on this dish.
TIP: Original version was one box of chicken rice a roni, one package pre-cooked tyson roasted chicken and one bag of frozen mixed veggies. Follow directions on box of rice a roni, when you add the water and seasonings add the chicken and veggies. It is quick, cheap and easy. If it didn't have a gabillion grams of sodium I would still eat it like this. :-)