stove top

Though this is by no means a Chilean recipe, it was the rice dish we made the most in Chile by far, as it uses ingredients which are easy to find all over the country, and only requires one pan. It’s also delicious cold, so we always make double portions, to avoid having to worry about lunch the next day.

This has been a go-to meal for years for us, and it has translated really well into Vanlife. I was playing with seasonings one night as I cooked chicken to put in a salad for dinner, and I loved the sweet and savoury heat it added to our salad! The tortilla chips and Ranch really compliment the flavors of this dish. You can modify this salad to your own tastes! Perhaps you’re not a broccoli fan, or you hate black beans. That’s fine! The beauty of a salad is you can toss it together your own way! Play with it, and have fun! If you don’t have all of the ingredients, use what you do have! I often make a simplified version with no black beans, corn, tomato, or avocado-just a simple salad with chicken and tortilla chips on top.