Now We’re Cookin’

This recipe was originally based on a friend’s arroz con pollo recipe, it has since evolved into a pseudo-succotash and chicken mixture served over steamed rice, which became affectionately referred to as “Ricotash”

Note: Adjust the measurements as needed. This recipe as-is serves 3-4.

Ingredients:

1 cup of each:
tomato sauce
sweet whole kernel corn (drained if from a can)
kidney beans (drained if from a can)
uncooked rice

1 1/2 to 2 cups cooked chicken

Adjust the following to taste:
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp Cajun or Creole seasoning (low salt preferred!)

Directions:

First get your rice going. I use a rice cooker and leave it to cook while I cook my chicken.

In a small saucepan mix tomato sauce, chicken, corn, and beans. Next, add your spices. Mix thoroughly and simmer about 10-15 minutes over medium/low heat.

Serve sauce mix over rice.

Note: unfortunately I didn’t take pictures the last time I made this, but I do have a picture of leftovers.