"Uni-meals"(everything in one bowl, pile, or casserole) are so appealing to me because it just seems simple, almost too simple, really, how could you not like them, all the flavors mingled together, lots of veggies on top of a bed of rice...yeah...
Loads of options here, skip the chicken to make it vegetarian, with or without a sprinkling of cheese for lactose free or vegan, white rice or brown, quinoa if you prefer instead of rice. I like choices.
I rarely plan a "bowl meal", usually it has been a busy day and not enough of any one thing to make a meal, but a variety of little bits, which put together are plenty. I'll give you the ingredients to this one but, as always, make whatever substitutions you care to, that's what makes a recipe your own.
1 cup cooked, chopped chicken
1/4 cup thinly sliced leeks or chopped onion
1 clove garlic, minced
1/4 cup chopped red pepper
1/2 cup fresh or frozen corn
1 teaspoon herbs de provence
a dash black pepper
salt to taste
2 tablespoons olive oil or butter
Monterey Jack cheese
1 avocado, chopped or mashed
3-4 cups cooked rice or quinoa
In a large skillet, heat oil and toss the leeks, red pepper and corn for 2 minutes. Add garlic and chicken, stir. Add herbs de provence, pepper, and salt.
Spoon over hot rice, top with cheese and avocado if you are using.
http://hearthandhospitality.blogspot.com/2012/07/confetti-batter-bread.html they looked so good together with all the little bursts of color. Thanks, Gail for having lunch with me, you and your family make life as fun and colorful as our meal.