Tonight's dinner was a triumph of improvisation, ergo I want to record it before I forget the details of what went into the pot.
* 1 lb ground chicken
* 3 smallish cloves of garlic, minced. (For once, I did NOT salt-grind them.)
* One poblano pepper, chopped.
* One small yellow onion, similarly chopped.
* A drizzle of sesame oil. I'd guestimate between a teaspoon and two.
* One 15 oz can of tomatoes. (I used Muir Glen's fire roasted with green chiles, but you should use whatever you fancy.)
* One wee can of sliced black olives, drained of its brine.
* A cup, more or less, of chicken broth (I eyeballed this. Sorry for the inexactitude.)
* One cup of long grain brown rice.
* Black pepper (five grinds,) cumin ( a very light dusting over the top,) and crystalized garlic (a generous dusting over the top,) to taste.
Prep is ridiculously easy. In a very deep frying pan, saute the chicken, garlic, onions and pepper in the sesame oil. Once the chicken is not very pink anymore, add the rice, and saute for as long as it takes you to get your cans open, and your broth measured out. (The extra saute induces the dry rice to take up the liquid easier, which, being brown rice, it really could use the help.)
Dump the tomatoes into a two cup pyrex glass measure, and then add chicken broth to the tippy top. Dump that in, then splash another third cup or so in for good measure. (Consider using that to rinse the dregs out of the tomato can. Cos it's yummy, that's why.) Stir in the olives (which will bring all the boys to the yard with their saltiness,) Bring it to a boil, then down to a simmer, and cover the pan for 25 minutes. I put the dry spices in about fifteen minutes before serving, but really they can go in just about any time.
Overall simmering time was around half an hour to 40 minutes, with three stirrings in, and the lid left off for the last ten minutes.
Try not to be appalled by how much like boxed mix the result will look. Fact is, it tastes worlds beyond better. And what's more? Gluten free.
If you're a lightweight, you can replace the poblano pepper (which ain't that spicy, really,) with something like a Romano, Anaheim, or Cubanelle pepper. If you do it with a bell pepper though, I will scorn you from afar, so it's best you don't tell me that detail. However, as usual, I want to hear the REST of how it comes out if/when you try this in your own kitchens.
Om Nom, my darlings!