Healthy Baby Beans

• 3-4 chicken thighs
• 3 cups of water for broth
• 1.5 cups of diced carrots
• 2 cups of rice (not instant)
• additional water
• 1 tsp of salt or to taste
• pepper to taste
• broccoli steamed for side dish or some other green veggie!
  

Directions:

• Slow boil chicken with skin in 3 cups of water until the meat falls off the bone.
• Remove chicken from the bone and set aside.
• Bring the broth to a boil (about 2 cups) and add rice, salt and pepper.  Boil for a minute and reduce heat to medium.
• Add diced carrots.
• As the rice and carrots cook, water will be lost.  Add water as the rice cooks down.  Keep the rice barely covered with liquid or to your preference.  You may not need all of the liquid.
• When your rice is done, add your chicken and adjust liquid.  Taste test for salt and pepper.
• This meal is not complete unless it is served with Colby cheese.  I prefer my melted but if you ask my brother, he eats it on the side.

• Use frozen coined carrots.
• Boil chicken on the weekends and freeze your meat and broth for easy access during the week.
• Don’t save time with canned broth or instant rice.  I have tried this and it absolutely ruins the taste!