Sunday, June 26, 2016

Driver's Ed Round Two

Well, it's that time again.  Our son is 15 and has started driver's ed.  We're doing it differently this time around.  With our daughter, we did the parent taught driver's ed since it's considerably cheaper.  But it's also extremely stressful. Putting a teenager behind the wheel of a car will make you go gray fast.  But this time we are taking him to the driver's ed school.  It wasn't really our first choice since it's a lot more expensive.  But my husband and I both have different cars now and neither one has a hand brake.  Therefore, we have no way to control the car while he's driving.  So we bit the bullet and paid the extra price.  And, while there's a lot of driving him back and forth every day, the stress is almost zero.  Until we have to do his 30 hours of drive time at home. Then the stress comes back.  But oh, well.  Part of being a parent, right?

It's funny how much kids change in such a short time.  Our son met a friend at the mall yesterday, and I picked him up after work.  He had purchased some mini pretzel dogs. When we got home, he started eating them with the mustard that came with it.  I looked at him surprised and said, "since when do you eat mustard."  He said, "I don't know, since forever."  I had never seen him eat it before.  He used to be extremely picky, but now he'll try pretty much whatever I cook.

Since driver's ed takes up part of our evening, I'm back to trying to make quick meals.  So I made this Cilantro Lime Chicken & Rice the other day.  It's a one-pan meal, so it's quick and is easy cleanup.  I used minute rice so we didn't have to wait a long time on rice.  The flavors were so bright and light.  We all absolutely loved this, even the not so picky anymore kid.  Enjoy!

2 boneless, skinless chicken breasts, cut into bite-size pieces
2 T butter
Olive oil
1 small onion, chopped
2 cloves garlic, minced
2 C chicken stock
1-2 jalapenos, seeded and chopped
2 limes
One 14.5 ounce can black beans, drained and rinsed
2 C minute rice
1  Roma tomato, chopped
2 T chopped fresh cilantro
1 T cumin
1/2 T Adobo seasoning 

NOTES:  Adobo seasoning is a Hispanic ingredient that is a seasoned salt.  It's very tasty.  You can find it in the international aisle in a plastic spice bottle.  If you can't find it, you can just use salt. 

In a large skillet, melt the butter over medium high heat. Drizzle in some olive oil.  Cook the onion and jalapenos until they are tender.  Add in the chicken and garlic and cook 5-7 minutes or until the chicken is done through.  Add in the rice, black beans, cilantro, tomatoes, cumin, and Adobo seasoning.  Add in the chicken stock and stir.  Bring it to a boil and then remove it from the heat.  Cover it and let it sit for about 5-7 minutes or until all of the stock is absorbed. Squeeze the juice of the two limes all over the top and stir it. Serve with additional lime wedges and hot sauce, if desired.

Adapted from Cooking Classy

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