By Raymond Lindblad, chief financial officer, Stony Brook Medicine Community Medical Group
Ingredients:
Cilantro lime rice:
1 cup (long grain) rice
1/4 cup cilantro (chopped)
1/4 cup white onion (chopped)
1 lime
salt
Spicy black beans:
1 can of black beans (GOYA's the best!)
1/4 - 1 jalapeño (depending on how spicy you want it)
1/4 cup white onion (chopped)
2 cloves of garlic (minced)
Bachelor chicken or roasted vegetable:
Rotisserie chicken (from the grocery store) or try some roasted cauliflower and/or broccoli!
Green salsa (AKA: GOYA salsa verde)
Directions:
1. Put the rice in the rice cooker and add water to fill to the appropriate line. Turn it on and let it do the work. This should take about 20 minutes.
2. Start shredding the bachelor chicken. You don’t have to shred the whole thing right now (unless it’s Thursday and Payroll overpaid you….go ahead and enjoy the entire thing!), if paid the right amount just get enough for your meal and save the rest for another meal...If going with the vegetables cauliflower or broccoli (or both) cut into florets, toss in olive oil, salt and peppa and roast in the oven at 400 degrees for 30 to 40 min, turn halfway…steaming is another great option. (especially when I don’t want to take everything out of the oven), steam till fork tender.
3. Chop your onions, jalapeño, cilantro, and garlic so they’re ready.
4. In a small pot add your black beans and mix with onions and jalapeños, and stir occasionally
on medium heat until the rice is ready (or for at least 10 minutes).
5. When the timer on the rice cooker shows 5 minutes remaining, add your cilantro, onion, and the juice from one lime to the rice (while it finishes cooking). Stir, and then close the lid and let it
keep cooking.
6. After everything has finished, put the rice and beans on your plate (or in your bowl) and top with
chicken or veggies (or be decadent and use both!). Lastly, drizzle your chicken or vegetables with the green salsa (to your liking). Enjoy with a beverage of your choice ;-)