Finally

  I now have a few minutes to write something of note.  The past few weeks have been CRAZY!  Colby was in the hospital, Halloween, MBA preview day for Nick,  no internet for a week, AND the 2010 ELECTIONS! 

I finally have Colby's blog up...It only have one post, but well, it is a start. 


MellyMir's family is having Chicken and Rice for dinner.  Here is the recipe:

***Rice***
3 teaspoons olive oil
3/4 cup diced yellow onion
1 1/2 cup brown rice
3 cups chicken broth (I use the low salt version, but if you are using regular, reduce the amount of salt you add)
3/8 teaspoon saffron threads
salt and pepper

***Chicken***
6 (6 ounce) boneless skinless chicken breasts
6 teaspoons olive oil
salt and freshly ground black pepper
1 1/2 cup sliced yellow onion
1 1/2 cup diced tomatoes
2 1/4 cups roasted red peppers cut 1/4-inch strips
several drops hot pepper sauce (optional)

In a medium saucepan (or pot here in Melly's kitchen), add all the rice ingredients and cook as you would normally cook your rice. (Basically, bring to a boil, and reduce heat to low and simmer until all the water is absorbed and rice is tender.  About 20 minutes)  

While you are waiting on your rice to cook, you can prepare and cook your chicken.  I keep my chicken breasts whole, but you can dice the chicken.  In a large skillet, heat the olive oil.   Saute the chicken nearly done (about 4 minutes on each side) seasoning each side of the chicken with salt and pepper.  Then add onions, tomatoes, red peppers, and hot sauce.  Cook until chicken is done through.  


I use a large serving platter, and I put the rice on the bottom and add the chicken to the top, but you can serve this however you like!


I have a large family, so this is a 6 servings recipe, but you can easily cut this recipe in half.  I hope you enjoy!