I really enjoy watching cooking shows, and cooking. One of my cookbooks is a cookbook for kids by Rachael Ray. I wanted to share a recipe I tried because one of our friends was aTsking for recipe ideas.
Mexican Rice Bowl
1 T extra-virgin olive oil
2 T butter
3/4 pound chicken tenders cut into bite size pieces salt and pepper to taste
2 cups white rice
1 quart of chicken stock
1 T Sazon seasoning blend by Goya
1/2 cup of tomato salsa
1/4 cup drained chopped olives
2 T chopped fresh flat-leaf parsley (a handful)
tortilla chips for serving

Sautee chicken in olive oil and butter until lightly browned. Add the rice and cook another minute or two. Then add chicken stock to the pot and Sazon seasoning. Raise heat to high and put lid on pot while you bring to a boil 2 to 3 minutes. Reduce heat to simmer and put the lid back on. Cook until rice is tender but still a little chewy in the center, 13 to 15 minutes. Stir in salsa, olives, and parsley. Turn off heat and let stand for 5 minutes. Serve hot in bowls lined with tortilla chips. The chips make great dippers for the rice!
Enjoy!
Perry