I add 1 cup of water to a Pyrex measuring cup (that holds 4 cups), stir in instant rice until the mix measures 2 cups, add 10 shakes of curry powder, and microwave for 5 minutes. I add a 12.5 ounce can of chicken and a 15 ounce can of whole kernel corn. I add Goya hot sauce for the additional heat and the sour taste of the vinegar. I shred the chicken by repeatedly stabbing it with a fork, and then mix everything together.
A mouthful starts with a bit of spicy pepper heat and sourness, but biting into the corn releases sweetness.
A mouthful starts with a bit of spicy pepper heat and sourness, but biting into the corn releases sweetness.
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