Life on the Bluff

So last week I was in Publix and their Aprons Simple Meal of the week was Cowboy Chicken and Rice.

I took the sample offered and really enjoyed it.

I looked at the recipe card and knew I had most of the items at home or an ingredient just like it so decided I had to make this one night.

Instead of using all the ingredients listed I skipped the collard greens (gross) and the red wine vinegar. Instead I used these (plus two pounds of chicken I cut up into bite size pieces and was sautéing in Coconut Oil when I took the photo.

1 can diced tomatoes w/green peppers and onions

1 can Bushs White Chili Beans in mild sauce

2 cups frozen corn

1 1/2 teaspoons roasted garlic and herb seasoning

1 package Uncle Ben's Brown Rice and Quinoa

Once the chicken was ready I simply added each ingredient to the skillet, stirred well and let is cook on low for about 15 minutes. I then served it with fresh pineapple and Guy had buttered bread with his.

This quick 30 minute meal was so yummy and so easy it will easily be repeated many times over.