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THE UNIVERSITY DAILY KANSAN WWW.KANSAN.COM News WEDNESDAY, JUNE 25, 2008
Meal on a Budget: Chicken and rice meal offers many variations
Tonyell Ray, assistant manager of Jayhawk Spirit, 935 Massachusetts St., shares her inexpensive and easy chicken and rice recipe.
INGREDIENTS
1 box of minute rice
1 box of minute rice
4 boneless, skinless chicken breasts
4 cups of water
1 box of onion soup mix
2 cans of Campbell's cream of mushroom soup
Flour
Butter
DIRECTIONS
Begin by buttering a cake pan before placing the chicken on it. Ray
said she used a cake pan because it allowed her to pour the gravy on the chicken when it finishes cooking.
Flour the chicken and put it on the cake pan. Preheat the oven to 350 degrees. Then, put the chicken in the oven for 20 minutes. At 20 minutes, flip the chicken over.
While the chicken is cooking, dump four cups of water,the onion soup mix and two cans of Campbell's cream of mushroom soup into a bowl and stir. This will be the gravy for the chicken.
To make the rice, simply bring water to a boil in a pan. Then, cook the rice, which comes in two packets.
"I do it the easiest way possible,"
Ray said. "The rice comes in little servings already in the bag. It cooks itself so you don't have to stir it or anything."
Once the chicken finishes baking on both sides, take it out of the oven. Pour the gravity over the chicken and let it simmer for about 30 minutes. You can put the rice on the side.
"It's easy to add concoctions to it," Ray said. "You can even add cheese on top or Tabasco sauce."
Ray makes the meal about twice a month and says it is good for a person's carbohydrate intake.
"It's one of my dad's favorite meals that I cook," she said.
Jesse Temple
Mindy Ricketts/KANSAN
The chicken and rice meal is an inexpensive and easy on-the-go meal idea. For a healthy and tasty variation, also try tossing in peppers and onions.
LAWRENCE