Chicken with Tomatoes and Rice

Well. Everyone cooks a bootleg dinner every now and then, right? A dish that is born of laziness, missing a few trips to the grocery store and limited  resources in the cupboard. Yep. Last week I had THAT night.

I had leftover brown rice, a can of diced tomatoes, a frozen chicken breast…and a can of V8. God  help me now…I hope this isn’t the post that, like, a chef I really admire ends up reading.

What I really want you to get from this post…this recipe…is that you can ALWAYS make SOMETHING tasty for dinner, you just need to get creative. :)


Chicken with Tomatoes and Rice

1/2 small onion, sliced

1 garlic clove, finely chopped

1 boneless, skinless chicken breast cubed

1/2 cup cooked brown rice

1 15oz can diced tomatoes un-drained (low sodium)

1 6oz can V8 juice (low sodium)

1tsp olive oil

salt and pepper to taste

Add olive oil to a saute pan and heat for a minute or two. Throw in the sliced onion with a pinch of salt, stir until they’re coated in the oil. Cook for a couple  minutes until translucent. Add the garlic and the cubed chicken breast. Cook the chicken until white on all sides, a couple more minutes. Add the can of diced tomatoes,the can of V8, a pinch of salt and a pinch of pepper and the cooked rice. Now let the mixture simmer with the lid only half on the saute pan until the tomato juice is reduced and absorbed into the rice. Serve warm. Keeps in an air-tight container for something like two days.

Ta-freakin’-da! Eat your dinner!

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