Chicken Tostadas

This really should be a manageable Monday meal because it's definitely under $30 and under 30 minutes...but since we're packing to move and I don't have a lot of time (or energy) we're pretty much having a manageable everything this week.
When I was pregnant with my oldest I lived and breathed Mexican food. I couldn't get enough of it. I would eat salsa and guacamole by the spoonful and enchiladas were a daily necessity. This wasn't so much the case for my last pregnancy. It was actually the complete opposite.
Before I even knew I was pregnant I got violently ill after eating at Mexican restaurant. Because we had been trying to get pregnant I passed on the margaritas so I knew it wasn't that, and I chalked it up to food poisoning. I gave my beloved Mexican food one more attempt at 3 months pregnant and the same thing happened. But this time it happened before I even got to put the food in my mouth. The smell alone was enough to make me get sick right in the restaurant. On the table. 
After that I couldn't be around Mexican food for the rest of my pregnancy. The one time my husband came home with a taco I made him go outside and eat because even the thought of it in the house made me sick. It was so strange because before that nothing made me happier than sitting at a Mexican restaurant with a margarita and a giant plate of tacos in front of me. And if I could do it while wearing a sombrero then life was pretty much complete. 
Much to my husbands delight I'm finally able to cook it again and one of our household favorites are these tostadas. My mom made them for us while we were visiting my parents a couple years back and we fell in love. They are so easy to make, easy on the wallet, and you don't have to worry about side dishes because it's a meal in itself. Plus if you have small hands in your household you can always take what you made and stuff it in a mess free (or at least less messy) taco shell. 
The best part is they are totally customizable to what your family likes. I have made them with chicken, steak, ground turkey, you name it and it they are all good. Here's how I made them tonight: 

Ingredients: 
1 bag tostadas
1 can refried beans (I use vegetarian because we don't eat pork) 
1 package yellow rice 
1 lb chicken 
1 tablespoon olive oil
1 package Ortega cilantro and green chile skillet sauce
Cheese, lettuce, olives, salsa, etc. 

Directions: 
Preheat oven to 350. 
Boil 2 1/2 cups water for rice. 
In a large skillet pre heat your olive oil over medium high heat. Add chicken and brown. 
Add your rice and cook as directed. 
Once your chicken is browned add your sauce, turn heat to low, and continue to simmer until fully cooked. 
Place tostadas on a non stick cookie sheet.
Spread a layer of beans, rice, and chicken (you can shred it or chop it) then place in oven for 5-10 minutes. 
Remove and place whatever toppings you chose. 

Like I said, this has become a weekly dinner meal in our house and you can change it up however you want so even the pickiest eaters can enjoy!

{Disclaimer: I am in no way being represented or compensated by any products that I mention in this post. As always, my opinions are my own. I am sharing this recipe because I believe in quick, easy, healthy, and affordable meals. With that being said, I am not responsible for what you cook. You cannot sue me for the products you use or buy, choosing to undercook your meal, or any fires you light in your kitchen. But know that if you do accidentally catch your kitchen on fire- so have I.}

Arroz con Pollo

I've only read one gluten free blog and it started out with some lady talking about how she spent her morning out in the garden picking fresh herbs for her roasted chicken while she watched the fog roll in over the mountains. I stopped right there and haven't read a gluten free blog since. I don't even think I've read a blog since period. I'm 99.9% sure they aren't all like that (I never say 100) but I just can't take a lady who spends her mornings picking fresh herbs from her garden, wearing what I can only assume is a pastel colored J.Crew sweater with gardening gloves and shears to match, seriously. My 4 year old had just colored himself from head to toe in marker and this lady was watching fog. 

 
I'm sure when I'm older with no kids hanging on to me (or coloring all over themselves and my carpet) and a husband who has the need to eat every 5 minutes I'll feel differently. But for now that woman and her blog just isn't my cup of tea. And lord knows said woman drinks a lot of cups of tea.
With that being said, I get that I'm probably not her cup of tea either. I'm more of that "oh hey, I just saw your child having a meltdown in aisle 7 and you're still trying to cook a reasonably priced, somewhat healthy dinner...I got you" cup of Pinot Grigio. Or bottle. This is more of that kind of recipe. To either spice up your night or to burn your kids mouths for throwing a fit in aisle 7 (kidding of course). 
But if you're all about it gardening lady, then by all means grab those paisley print garden shears and head to your nearest cilantro plant!

Because even Lilly Pulitzer needed to escape sometimes.

I think that this dish would be better if you took a whole chicken and cut all of the parts. If you have the time, energy, and lack of gag reflux for that then I highly suggest it. I however have none of those things so I used chicken thighs. That alone was a huge accomplishment. PLEASE don't use breasts for this. I know you want to. So did I. But it's just not going to work out.  

Ingredients:  

1 package chicken thighs (about 5 thighs)  

1 tsp fresh ground pepper  

1 tsp kosher salt  

1 tbsp cumin  

1 tbsp chili powder  

1 clove garlic, minced 

1 bay leaf

2 tbsp olive oil  

2 1/2 cups water 

1 (14.5oz) can diced tomatoes, drained (I use the kind with green chilie's but you can use the ones without if you want to tone it down a little)  

1 package Sazon Goya WITH SAFFRON (Sazon Goya con azafron)  

1 10oz package Vigo yellow rice (Let me just tell you- I have an OBSESSION with this rice. My best friend and I ate it every day for a year straight when we were in high school. Every. Day.) 

1 frozen bag of peas 

1/2 of a lime

Cilantro for garnish

Directions:  

Remove chicken thighs from package, wash and pat dry. Please don't be that person who doesn't wash their chicken thighs. 
Cut off any excess fat but do NOT cut off skin. 
Heat 2 tbsp olive oil in a deep set frying pan.
Season thighs with salt, pepper, cumin, chili powder, and garlic. Brown in pan for 2-3 minutes on each side. DO NOT COOK, just brown. They will cook all the way with the rice.

Add 2 1/2 cups water, your drained can of diced tomatoes, 1 packet of Sazon Goya, and 1 bay leaf. Bring to a boil.

Add your Vigo yellow rice and continue to boil for 1 minute. Stir it all around, cover, and simmer for 10 minutes. Remove lid, add peas, and stir then replace lid and simmer for an additional 10 minutes. 

Your rice should be fully cooked and your chicken should easily pull back with a fork and have no pink. 

Remove chicken and pour rice into a large serving bowl. Add chicken pieces on top. 

Squeeze half of a lime on top and garnish with cilantro. 

There are so many things you can do to this recipe to make it your own. Add green olives, shred the chicken, on and on and on. I never got to the pea's because I wasn't prepared to fight that battle with my son. Have you ever attempted to pick out every single pea from a rice dish? It's just not worth it.