Well I'm a little lazy tonight so I'm taking a pack of Zatarain's New Orleans style Spanish Rice and making it my way...

Package instructions:
in a 2 quart saucepan combine 1 and 1/2 cups water, 15 oz can of diced tomatoes, 1 tblsp butter, and the rice mix. Stir well and bring to boil.

Now you have the basics.

Al's improved Zatarain's New Orleans Style Spanish Rice:

Cut up about 3 chicken thighs into small pieces
Separate the rice from the lump of spices in the packet, on a paper plate. Get the sauce pan hot and pour in some olive oil.
Now drop in the spices from the rice in the hot oil let simmer for a few seconds, add the chicken, cook for a few minutes making sure all of the chicken is coated with the seasoning mix.
Put in the rice now and let it absorb flavor for a couple of minutes.
For the water substitute 12 oz of Chicken Broth, (there will be a little left over, save it you'll use it later) preferably no salt added pour this over the rice and chicken.
For the 15 oz of diced tomatoes substitute Chachi's Mango Salsa, but before you measure it put the little bit of stock into the measuring cup, then pour on the salsa now pour this into the pot.
Let everything come to a boil for about 2-3 minutes.
Cover pot and simmer now until all liquid is absorbed.
Wait five minutes after it's done cooking, Fluff it up, and serve!!:yumyum:

 

probably about 5 bottles of water, 5 cigarettes and 2 heinekens around 10pm

 

* Pork chops, sauteed with curry, diced garlic and black pepper.
* Spinach salad with basalmic vinegar dressing and pecorino cheese.

 

capn crunch with whole milk

 

Drano :yumyum:

 

:chuckles: With a bleach chaser, I assume?

 

I had some PX (Panda Express for all you normies) before work. The orange chicken wasn't up to par :hs:

 

I had turkey sausage with red sauce and pasta

 

chicken stir-fry with red bell peppers, peanuts, and hot sauce.

 

Ordering out for Chinese...Broccoli Beef and some hot and sour soup to be specific