I *love* Trader Joe’s. And I’m not just saying that because it’s cool, in an underground, health-sub-culture way.
Clearly, I have lost most/all semblance of cool since becoming a mom. I wear my pants at my waist now, for crying out loud.
But back to Trader Joe’s. It’s the real deal.
Our whole family loves it, and now both of my sisters make it regularly. I’ve tweaked it just a bit to our tastes.
Here’s how I make it.
2-3 cups of shredded, cooked chicken
one green pepper, diced small
2 cups chicken broth (I always make homemade!)
2/3 c. of long-grain brown rice, uncooked
1 can red kidney beans, drained and rinsed
1 can Pinto Beans, drained and rinsed (pictured are white beans, but I recommend pintos)
1 jar of Trader Joe’s Corn and Chile Salsa
Here’s the best part! So easy! You literally dump everything into a pan, put the lid on, and simmer for 30 minutes! To avoid overdone chicken, I often add the chicken ten minutes after everything has come to a low boil. This recipe is amazing! I love it with avocado, cilantro, and sour cream.
Because my son has dairy allergies, he can’t top his with sour cream. To cut the spice for him, I crush up a few wheat crackers or tortilla chips, and add a splash of unsweetened coconut milk.
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