Chicken and rice. A staple around my house. We make a zillion different versions. This one came about from a wedding I helped a friend with this summer. She hosted the wedding at her farm and the food was catered by a local chef. When it was all over, we had chicken and beef fajita fixings (this is a Southern term – “fixings” means “all the stuff you need to make” – in this case, fajitas). So, I grabbed a couple of gallon freezer bags and put it away. Today, I pulled the smokey chicken out for this meal. It was good. So good. Here’s a preview: 
How do you get to this point? I’m SO happy you asked!! First you start with a sofrito. A sofrito is a blend of aromatic herbs and vegetables that can be added as a base to beans, soups, stews, rice, and meats. I use them all the time to add depth of flavor and to sneak vegetables into all kinds of dishes. I use TONS of veggies in foods. My husband teases me that I have a Super Power. Well, I kind of think we ALL have a Super Power. Your challenge is to identify your own. Mine is making vegetables taste delicious. So, we needs lots of veggies for this feast.
Into a food processor (or chopped tiny on your cutting board):
1 onion, medium – can be white, yellow or red My advice: use red for more nutrients
1 red bell pepper – can be green, yellow or orange but see above
2-3 cloves garlic or 1 shallot, peeled
3-4 stalks celery
8 mushrooms – white or baby portabellos (or sub 1-2 big portabellos) no biggie what version, but you need the “shrooms for this
So, begin with the pieces small enough to fit between the blades and chop in food processor until everything is in tiny pieces but not turned to mush. I actually use a salsa maker for this. It works perfectly and gives me a lot of control. And, it’s great when there are people wanting to help in the kitchen. You just pass it off to them!! Here’s a pic of mushrooms pre-sofrito in my salsa maker. 
So, if you can find something like this, definitely get 1. No, get 2. The cutting blades lose their edge and I go through a couple every year. You will use it for EVERYTHING. So, fill this bad boy up 2 to 3 times and you might (MIGHT) have enough veggies for your sofrito. I used my big cast iron skillet for this meal. You’ll need some fat, probably about 2 Tbsp. I used chicken fat, but butter or equal parts butter and olive oil will work. Once all the veggies were chopped and in the pan, it will look like this: 
Cook low and slow over medium heat. You don’t want browning as much as you want to wilt and reduce the liquid content of the veggies. This is also when you want to add salt (1 tsp) and pepper (1/2 tsp)and TURMERIC (maybe 1/4 tsp). This will reduce by about 2/3 in volume and in about 15-20 minutes your pan will be full of soft, smushy veggies begging to be made into something fabulous. 
To this you will add flour, about 1/2 cup. 
Stir this in and allow the flour to become incorporated into the sofrito. Let it go for about 5 minutes, stirring frequently. This would be a good time to make the rice. Brown, white (please, not instant!) whatever you have on hand will work. Follow the directions on the package to make about 2 cups cooked. Now, you need liquid. For this, I used store bought chicken broth. 
About 2.5 cups. You’ll have to use your judgement. It should be a nice saucy- or gravy-like consistency. It will continue to thicken until it reaches a boil so you may need to add a bit more liquid. Remember, it’s easier to add than boil off so, start conversatively and go from there. Work out any lumps or bumps. You want this fully mixed. Keep stirring – it will get there! In the meantime, you have cut your fully cooked chicken fajita strips into chunks. I had about 1.5lbs of meat so it’s definitely a meat-o-licious dish. Anywhere from 1-1.5lbs. would be fine. 
Once this all comes up to a simmer, you add the finishing touches of cooked rice, followed by 1/2 cup Greek yogurt and a big handful of grated cheese. 
umm, let’s say 2 handfuls….
Stir and taste for seasonings. Turn off the heat and EAT! 
Yummy yummy! Get in my TUMMY!