Last night we had a fun green dinner to celebrate St. Patrick’s Day. It included asparagus, pesto chicken and rice, green jello, green cottage cheese and water with a lime. Reagan thought it was really fun and both kids ate everything on their plate. I made the pesto chicken and rice in the slow cooker…here is the recipe:
4-6 chicken drumsticks, skin removed
2 1/2 cups cold water
1/2 cup Shirley J Universal Sauce
1 1/2 tsp Shirley J Pizza and Pasta Seasoning
Pesto sauce mix packet (0.5 oz)
2 T olive oil
3/4 cup brown rice
3/4 cup water
Place rice and 3/4 cup water in bottom of slow cooker. Place chicken on top of the rice. Combine water and Universal sauce in saucepan on stovetop. Whisk. Bring to a slow boil. Simmer for 5 minutes. Add in pizza and pasta seasoning, pesto sauce mix packet and olive oil. Simmer for another 5 minutes. Pour sauce over the top of the chicken and rice. Cover and cook on HIGH for 3 hours or on LOW for 6 hours.
This was an interesting meal that was very festive. The chicken and rice turned out fine, but weren’t pesto-y enough for my taste. The rice was the perfect softness and consistency (not crunchy and not mushy). I give this dish 3 stars.