Pot o’ Gold? No.

One-pot chicken and brown rice

If that doesn't look bland, adjust your monitor settings.

If that doesn’t look bland, adjust your monitor settings.

This is my attempt at making a St. Patrick’s Day post two days too late.  There’s green from the celery, and it’s a pot, but not a pot of gold.  Sigh.  I tried.  I also give a great big sigh to this recipe.  So boring.  It’s chicken and rice.  I guess it’s not supposed to blow my mind.  Yes, it only takes one pot.  Whee.  Sorry.  Maybe I’m not more enthusiastic because my mom went through a three year phase of making chicken and rice for almost every dinner, and I’ve been scarred.  Also, the rice wasn’t cooked.  That’s probably just a brown rice thing.  I think asking brown rice, vegetables, and chicken to all show up at the right temperature and consistency at the right time is too much to ask.  I’ve got an Arroz con Pollo recipe from a Williams Sonoma cookbook that is one pot, cooked in the oven, and utterly flawless.  The difference?  White rice.

Happy belated St. Patrick’s Day dear readers.  Maybe next year we will have corned beef and cabbage or something.

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