The other day I had a phone call telling me that a transaction worth $xxxx had taken place in my account at the Royal Bank. I assured them I didn't have an account at Royal. Today I had another call saying a transaction for $300 had taken place at 2 a.m., was it me. I just hung up. Any transaction I make is reported on by email from my bank to alert me to such transaction. If it ain't me I can do something about it. THEY DO NOT PHONE. Nor do most banks as far as I am aware. Even if they did, they would be unlikely to have a strong East Indian accent. Not impossible I know, but unlikely. There are so many scams out there, particularly targeting older people, some of whom may not be totally "up to snuff" and when they get a call saying a grandkid is in jail and needs bail money or something, they will often pay it not realising it is a scam. This is so tragic because often people like this really can't afford the money in the first place even if it were true.
Apparently she does, although she says these days she is a fair weather rider as she doesn't like to get cold and wet. I am somewhat younger and I never liked to get cold and wet LOL.
This is the second recipe I have posted recently which includes chicken and spinach. I enjoy it. Many would use precooked rice but I never do so. Quicker if you do, obviously.
Yes! You can make chicken and rice in 20 minutes. When a craving for comfort food hits and you need it in a hurry, this fast take on chicken and rice hits the spot. Stirring chopped baby spinach into warm brown rice is a smart way to get more vegetables and jazz up an otherwise plain starchy side.
1 Tbs olive oil
1 lb skinless, boneless chicken thighs, cut into bite-size pieces
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 cup grape tomatoes
1/2 cup sliced white onion
1 garlic clove, grated
1 tsp chopped fresh rosemary
1 1/2 cups unsalted chicken stock
2 Tbs all-purpose flour
1 (8.8-oz.) pkg. precooked microwavable whole-grain brown rice (such as Uncle Bens Ready Rice)
3 cups fresh baby spinach, chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes. Add tomatoes, onion, garlic, and rosemary. Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.
2. Whisk together stock and flour in a bowl until combined. Add to chicken mixture; stir and scrape browned bits from bottom of skillet. Bring to a boil. Cook, stirring often, until sauce thickens, 3 to 4 minutes.
3. Heat rice according to package directions. Place hot rice in a medium bowl; add spinach, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss to coat (hot rice will wilt the spinach). Divide rice mixture among 4 plates; top evenly with chicken mixture.
Cut chicken into bite-size pieces so it cooks in just a few minutes, use precooked rice and heat it in the microwave, then use the hot rice to wilt the spinach for you while you finish the chicken. Fresh thyme, chopped basil, or parsley are all good stand-ins for the rosemary. Round out the meal with a glass of sauvignon blanc.
Source: Cooking Light
Have a great day