I am SO excited about today’s recipe! Not only is this dish one of my new favorites, we also get to share an amazing new line of products with you. See, as part of #CookoutWeek, we had the opportunity to work with a couple of great sponsors and try some pretty incredible seasonings and sauces. One of those sponsors, True Made Foods™, sent us several sauces, one of which we used in the Spicy Grilled Chicken and Rice Bowl that we’re sharing with you today.
I had never heard of True Made Foods™ before this event, and after trying the sauce samples that they sent us, I’m seriously wondering where they’ve been all this time. I’m telling you – these sauces are unbelievable! We received a three-sauce sampler pack to test out. In fact, you might have seen it on our social media when it arrived:
If, like us, you’re not familiar with True Made Foods™, let me tell you a little bit about them. They offer some really unique products because they use real vegetables to flavor their sauces, which allows them to add more natural sweetness and a whole lot less sugar than a lot of the other products on the market. Their mission is to make American foods nutritious, and I have to say…I think they’re doing just that.
I’ll admit that I was a bit skeptical at first. And honestly, it was an awesome opportunity for me to really put it to the test. I have a fairly veggie-phobic family, and I’ve been working to chip away at those barriers little by little. Could I REALLY increase their veggie intake with ketchup and barbecue sauce? So, the first night after the box arrived, we broke into those bottles. I couldn’t resist. We made some homemade chicken nuggets and I eagerly put out the barbecue sauce and ketchup to see what the kids were going to think. Imagine my surprise when even my pickiest son professed his newfound appreciation!!!Check out a new staple in our kitchen and a Spicy Chicken and Rice Bowl. Thanks @TrueFoodsInc #CookoutWeekClick To Tweet
That’s when I opened up the Veracha. I just had to taste it. I love spice, but I like spice that isn’t overpowering. I want to get the heat without losing the flavor. This sauce is all of that and then some. What I really like about all of the True Made Foods™ products is how fresh they taste. They aren’t weighed down with the excess sugar and other ingredients that are in so many other commercial products.
As much as I was looking forward to trying these products because of how well they fit with our general philosophy, I had no idea how much we were all going to love them. We liked them so much, in fact, that the barbecue sauce is nearly gone, the ketchup is close behind and the Veracha is down half a bottle already! As a family, we have come to the agreement that we don’t want to be without the True Made Foods™ sauces. We’ll be ordering more VERY soon. (True Made Foods™, if you’re reading – you’ve created lasting customers!!)
When I started thinking about what kind of recipe I could make with these sauces, I knew that I didn’t want to play it safe and just do something with barbecue sauce. I wanted to really celebrate the flavors they bring to their products, so I went for the Veracha. The sauce made a great marinade for the chicken tenders, infusing them with not only the spice, but all of those fabulous fresh flavors they packed in there. When served with a spicy white rice and topped with sauteed vegetables, salsa and cheese, there was so much flavor going on. I’m telling you, I could NOT stop eating this stuff. I am so glad that we were introduced to this company as part of this event, and even happier to get to share them (and this delicious dish) with you all today! Oh, and before we go, did you see the giveaway we shared yesterday?
- 2 pounds of chicken tenders
- ½ cup True Made Foods™ Veracha sauce
- 2 cups vegetable stock
- 1 teaspoon Worcestershire sauce
- 6 to 8 dashes Tabasco sauce
- 2 bay leaves
- 1 cup dry white rice
- 2 each red, yellow and orange peppers
- 1 medium sweet onion
- 1 pound Roma tomatoes
- 2 teaspoons olive oil
- Fresh salsa
- Shredded colby jack cheese
- Pour the Veracha sauce over the chicken tenders and marinate them in the refrigerator overnight.
- Combine the vegetable stock, Worcestershire sauce, Tabasco sauce and bay leaves in a small sauce pan. Bring the mixture to a boil then remove the bay leaves.
- Add the white rice, then reduce the heat to low and cover. Let it simmer until the rice is cooked through.
- Chop the peppers, onion and tomatoes, then toss them with the olive oil.
- Sprinkle the veggies lightly with salt and pepper.
- Cook them over medium heat in a skillet until they are slightly softened.
- Grill the chicken tenders until they’re just cooked through, to 165 degrees Fahrenheit.
- Scoop a serving of rice into the bowl, then place chicken tenders around it. Top the whole thing with some of the sauteed vegetables, the salsa and the shredded colby jack cheese.