05/2/08

I promise you didn’t flip to the sports section on accident.

It is weird, I know, but it is not a mistake. In fact, I made a promise I would one day embrace this column for all you crazy cooking connoisseurs.

I have ventured out a smidgen this semester writing about babies and budgets so I decided what the heck, I’ll venture over onto the Pulp section this week.

Even though I’ve never appeared in this section before, I’m going to let you know right now – ladies and gentlemen, I can cook.

The first meal my dad showed me how to cook was Picante chicken with white rice.

Honestly, it is so easy to make, but you have to be in it to win it to get everything you should out of this meal.

First, get the ingredients: Picante sauce, chicken breast and white rice.

You can make this for one person or 20 people. It doesn’t really matter as long as you make sure you get enough for whoever wants to get a piece of the action.

Turn the stove’s knob to seven or eight, and let it get nice and hot. While it’s heating up, cut the chicken breast into small pieces that are about a square inch or so – I promise it will cook much faster.

Then, dump all of your chicken into your cooking pan. Once the chicken starts to change colors, grab some seasoning and flavor ’em breasts. I recommend Cavender’s salt – it’s good with everything.

After about eight to 10 minutes, the chicken should be nice and tender. Now, grab the Picante sauce and pour it into the skillet for a few minutes.

Make sure not to short yourself on the Pace – just let those chickadees swim in that salsa. Trust me, it’s worth it.

Finally, fix yourself a nice little bowl of white rice. It doesn’t have to be anything real classy – Minute Rice works.

Now, grab a bowl, toss some rice in there and pour some Picante chicken over the top. You won’t be disappointed – I promise.