Warm weather is on its way and the Erratic Chef is bringing us something to enjoy out on the deck this weekend!
It's a two stepper so lets start with the rice!

YOU'LL NEED

  • 1 cup uncooked rice
  • 1 medium onion, chopped (I like onions so I used a large one)
  • 2 tablespoons vegetable oil (I used olive oil)
  • 2 1⁄2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 small green bell pepper, chopped
  • 1 1⁄2 teaspoons salt
  • 3⁄4 teaspoon chili powder
  • 1⁄8 teaspoon garlic powder
  1. In a large skillet, heat the oil over medium heat.
  2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
  3. Stir in remaining ingredients and bring to a boil.
  4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

Moving on to the protein

YOU'LL NEED

  • 2 skinless/boneless chicken breasts-cut into strips
  • 1 red bell pepper- sliced
  • 1 green bell pepper- sliced
  • 1 cup sliced mushrooms
  • 1 medium onion- sliced
  • 1 jalapeno chopped (or as much as you'd like to use, seeds are optional)
  • 2 tablespoons cooking oil ( I like olive oil)
  • 1 package fajita or taco sauce, whichever you prefer
  1. heat oil in skillet over medium-high heat. Add onions and chicken. Season with a bit of black pepper and salt
  2. cook for about 5 minutes or until chicken is no longer pink. Stirring and turning pieces often
  3. add your sauce and mix well to cover the chicken. Cook for 1 min
  4. add all of the veggies! Stir, lower heat to medium-low and cover
  5. simmer for -5 min or until chicken is fully cooked and veggies are just slightly tender.

Serve with rice. If you have cilantro, chop some up and garnish your dish

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Towne Okotoks.

 

~Logan