One of the things I love, when my kids are either home from college or they’re inviting their friends over, is to reach into my pantry and have all the ingredients that I need for a yummy meal.
A few weekends when we headed out for spring break to NYC, I made a double recipe casserole for my son and his friends. I knew the leftovers would be consumed in no time.
This time I knew I had everything I needed in my pantry: chicken stock, rice, quinoa, beans, salsa, and corn chile.
In my fridge I had a big tub of sour cream, cheese (I always keep cheese frozen in Ziploc bags so I never run out), milk, and a rotisserie chicken that I had purchased a few nights before.
I was set.
Double the recipe.
Feed it to the fam.
By the way, I often combine my rice and quinoa in the rice cooker.
Easy as can be!
My formula for my rice cooker is to every cup of rice or quinoa, I add 1.5 cups of water (or broth).
Which items do you keep stocked in your pantry for last-minute meals?
Recipe: Chicken, Black Rice and Bush’s Pinto Bean Casserole {ReluctantEntertainer.com}
Ingredients:
Instructions:
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Originally posted on Reluctant Entertainer.
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