Just a Daisy in the Meadow

Here’s one of our favorite suppers! And of course it’s the BEST when you use fresh herbs! I recommend using them when you make this, especially for the first time, though sometimes I don’t have them on hand but make it anyway.

This does make a big portion, but if you’re like me I like having enough left over for another meal: This saves on time. We usually double the sauce and I don’t always put the called for amount of onions or chopped chicken in either.

Haitian Rice and Beans with Chicken Sauce

3 cup dry pinto beans
2 cup milk
1 tsp sugar
1\2 tsp lemon juice
5 & 1\2 cup dry white rice
1\2 cup oil
1\4-1\2 tsp black pepper
I Tbsp garlic powder or 6 garlic cloves
1 Tbsp dry or fresh chives
1 tsp dry or fresh parsley
1\8-1\4 tsp thyme
4 small or 2 large chicken bullion cubes

1.)Cook pinto beans, milk, sugar, lemon juice, and enough water until soft.

2.) Put oil in larger kettle. Heat, then add the strained beans (keep juice). Heat a little and add bean juice and spices and dry rice. Cover with 1 inch of water .

3.) Cook until no water is on top (Don’t stir much if at all). Allow to sit and steam (covered) until ready to eat (Turn stove off if basically done.)

The Sauce

3 cup chopped onion
1\3 cup olive oil
4 cup chopped chicken
4 cup chicken broth
6 Tbsp butter

Saute onion in the oil. Then add the chicken for a bit at the last. Then add it all to the broth, including the butter (Could also be used for sautéing)

“Better is dinner of herbs where love is,

than a fatted calf with hatred.” – Proverbs 15:17

This entry was posted on Saturday, March 10th, 2007 at 2:32 pm and is filed under Receipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.