Monday Night

Remember to cook once but eat twice. Make enough to have for lunch on Tuesday!

Ingredients

• 4 skinless chicken legs
• Epicure’s Sea Salt, to taste
• Epicure’s Black Pepper, to taste
• 2 tsp (10 ml) vegetable oil
• 1 cup (250 ml) brown rice
• 1 Tbsp (15 ml) Epicure’s Taco Seasoning
• 1 cup (250 ml) water
• 1 cup (250 ml) Epicure’s Chicken Bouillon, prepared
• 1 cup (250 ml) Epicure’s Salsa , prepared — optional

Instructions

1. Season chicken with Sea Salt and Pepper. Heat a large Epicure's Eclipse® Coated Professional Frying Pan to medium-high. Add oil and brown chicken on both sides.
2. Add rice and Taco Seasoning. Stir often and lightly toast rice for 2–3 minutes. Add water and Chicken Bouillon, stir and bring to a gentle boil.
3. Reduce heat to medium-low, cover and simmer for 30–40 minutes, or until rice is tender and chicken is fully cooked. Spoon rice onto plates and place chicken on top. Dish up with spoonfuls of prepared Epicure's Salsa, if desired.

Delicious, family-friendly and high in fibre!

Per Serving : Calories 270, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 560 mg, Carbohydrate 22 g (Fibre 4 g, Sugars 4 g), Protein 31 g.

Tips: Chef Tip: Garnish with crumbled tortilla chips.