Three Ingredient Orange Chicken Sauce

This is my version of a simple orange sauce recipe found online.

Three Ingredient Orange Chicken Sauce

4 T. Head Country Barbecue Sauce

4 T. Orange Marmalade

1- 1 ½ tsp. soy sauce

Juice of ½ an orange

Chicken Tenders

1 egg white, beaten

Corn Starch

Salt and Pepper

Combine equal amounts of barbecue sauce and marmalade.  Stir in Soy sauce.

Heat in microwave until hot.  Put in food processor and blend until smooth if you prefer not to have chunks of orange peel in the sauce.  Add in orange juice.

Cut chicken tenders into pieces.  Dip in egg white.

Place corn starch into a plastic bag.  Add chicken pieces and shake to coat.

Spritz with oil and cook in air fryer at 400° until lightly browned.

Toss with sauce and serve over rice.

I used one package of chicken tenders and this made plenty of sauce to coat the chicken after it was cooked.  By preparing 1 cup of dry rice I had enough for my dinner and the take out container for my lunch at the office.

Mexican Rice

I've tried numerous times without success to duplicate the rice that's served in Mexican restaurants.  Refried beans are no problem, but the rice has never turned out right.  So, today I went onto Facebook and asked if anyone could tell me how to make it.

Turns out, the secret to the rice is to sautee it until it's golden brown. 

Following the suggestions on Facebook, I managed to make a decent version of the rice.  Mine has too much tomato juice, but it still turned out delicious.  I'll enjoy it as a side dish with the green chili chicken from yesterday.

By adding some green chilies or green pepper and some oregano and cumin I can duplicate the Spanish rice I used to purchase for a simple one dish recipe my family enjoys.  The recipe calls for a can of Spanish rice and it's no longer available in our area.  The recipe just hasn't tasted right when I've made it with the packaged Spanish rice from the store.  Those packages are over seasoned. 

MEXICAN RICE

2 T.  peanut oil

1 cup rice

½ cup chopped onion

1 can diced stewed tomatoes

Salt and pepper

Heat oil in skillet.  Add rice and onion.  Sautee and stir until

rice is golden brown.   Add salt and pepper.

Drain juice from one 16 oz. can of stewed tomatoes.

Add juice to pan along with some of the tomatoes.

Cover and simmer until liquid is absorbed and rice is tender.