The chili rice thing

I found out today that this dish is as good with chicken (I used hindquarters and wings) as it is with beef, which is very good indeed. I developed the recipe maybe a decade ago when I was researching pressure cooking for FoodDay. The beef version of the recipe ran with the article in The Oregonian.

Oh, and did I mention it was fast? Open a few cans, toss in the meat -- it's all ready in less than half an hour (pressure cooking time is only 15 minutes, although it takes a few minutes to get the pressure up).

The Chili Rice Thing

3/4 cup brown rice
1-1/2 teaspoon lard or oil
1-3/4 cup water
Bay leaf
1 15-ounce can diced tomatoes
1 4-ounce can diced chilies
2 tablespoons minced onion
1 tablespoon minced garlic
1 tablespoon chili powder
3/4 teaspoon cumin
2 teaspoons beef (or chicken) base (Better Than Bouillon is a good one)
1/4 to 1/2 pound piece of beef or pork or a couple of pieces of chicken (2 hindquarters or 8 wings, etc.)

In a pressure cooker bottom, brown the rice in the lard. Add the water, bay leaf, tomatoes, chilies, onion, garlic, chili powder, cumin, beef or chicken base and meat.

Put the lid on the pot, bring it to a boil and cook at high pressure for 15 minutes.

The result is a bit soupy; serve in bowls.

Serves 2-3.

No pressure cooker? You can probably put everything in a pot in the oven for maybe 60 to 90 minutes at 350. But I haven't tested the recipe that way.