Today, I am sharing one of my favorite childhood recipes using leftover chicken and rice. I am not sure if my mom took this recipe from a cookbook or if she just invented it. In any case, it is simple and it is really, really good. Bonus: It only takes 15 minutes to make and is super healthy!
Simple Leftover Chicken and Rice Recipe
- Leftover cooked Zweber Farms chicken about 3 cups chopped
- 1 tablespoon extra virgan olive oil
- 2-3 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon oregano
- Salt and Pepper to taste
- Long grain rice for serving
Cook rice according to instructions.
Heat large saute pan on medium high and coat with olive oil. Brown chicken, stirring constantly so the chicken doesn’t stick.
Add the spices and cook for just a few moments to release the flavors. Add the tomato paste and continue to stir until blended. If your tomato paste feels too thick, just add a tablespoon of extra virgin olive oil.
Serve warm over rice.
I fully realize that I did not serve this with rice this time. My kids are having some “thing” about rice. Trust me, it is better with rice.
We enjoyed this meal with roasted cauliflower, leafy green salad and a cold glass of Organic Valley milk.
Don’t forget to check out our other wholesome, farm fresh recipes here.
Lastly, our first batch of spring meat chickens are almost ready to be picked up. Stop by later this week to get pasture raised chicken straight from our farm to your family table.