Chicken and Brown Rice

This recipe is a bit of a cheat, but I DON'T CARE. It's awesome and I've had it twice this week already. ENJOY.

1 small rotisserie chicken from the market, regular flavor
short grain brown rice
1/4 red onion, chopped finely
fresh cilantro, chopped roughly
1/4 cup toasted pine nuts
1/2 pint grape tomatoes, quartered
1/4 lime

Buy the chicken anytime, but try and deal with it as soon as you return home. It'll be much easier to remove the skin while it's still warm.

Remove the skin from the chicken and discard. Or, place in a pile and eat while cooking your healthy meal. It's fun to be ironic.

Once skinned, dismember Ms. Chicken. First, remove the dark meat from the bones of the legs, wings, and thighs and shred apart using two forks. Next, cut away the white meat from the breast bone. Shred one breast and add to the dark meat (there will be much more than you think), setting aside the other to slice for sandwiches (or shred the whole damn thing. I don't care what you do!).

If you're using regular short-grain brown rice, it'll take about an hour to cook. It's EXCELLENT, and well worth the wait, but if you're impatient/starving, I recommend the "Fully Cooked Organic Brown Rice" bowls from Trader Joe's. They cook in the microwave in only 90 seconds. They're BRILLIANT, and almost as good as waiting an hour for the bagged rice.

Anyway, cook your rice up all pretty like.

Meanwhile, chop the onions, cilantro, and grape tomatoes. Toast the pine nuts in a small pan over medium heat, but keep an eye on them - they burn very quickly when, instead of paying attention, you're texting your cute boyfriend or washing that knife. I'm just saying.

Mix all ingredients together and squeeze the lime over top. You shouldn't need any salt, as the chicken will have some, but you could add pepper of you'd so prefer.

Now that I think about it, garlic would be good in here, too...