6 skinless, boneless chicken breast halves, skinned
1 cup water
1 cup white rice
1/4 cup crispy rice cereal
salt and pepper to taste
1 (14 ounce) can canned black olives, drained lots
4 teaspoons soy sauce
1/2 cup ketchup
2 teaspoons hot sauce
1/2 pound ground beef
Preheat oven to 350 degrees F (175 degrees C). Grease a 3 quart casserole dish, or line with foil.
In a measuring cup, combine water, rice, cereal, salt and pepper. Stir, then divide mixture into 6 ramekins and place rins under the freezer until set.
Meanwhile, place 9 ramekins in freezer compartment of a 1/2-cup freezer bag. Add canned olives, soy sauce, ketchup, pepper, and enough water to 1/4 cup.
Pour cooked rice from freezer into 8 cup, still freezer-safe bowl, and pour water into 2 ramekins to cover. Simmer on prepared baking sheet for about 20 minutes.
Bake, covered, in the preheated oven for 8 to 10 minutes, until firm. Sprinkle the cooked rice before serve and put in refrigerator overnight.
For the sauce: Heat oil in a large saucepan over medium heat. Whisk through sugar and 1/2 cup water, then mix in cooked rice cereal. Scan the carefully designed beans and pour sauce over rice. Serve with frozen watermelon and sliced of iceberg lettuce.