Save the Chicken; Clean Out the Fridge Rice Dish

I'm in the habit of cooking up a whole chicken on a Sunday to nosh on for dinners and lunches throughout the week.  For whatever reason, this chicken was a bit on the dry side.  I decided to save it by shredding it and adding liquid, and use some butternut squash in need of cooking to boot.

Ingredients: 
1 C uncooked brown rice
~3.5 C chicken broth
1 small can tomato sauce
shreds of leftover chicken - about 2 cups
1 butternut squash peeled and chopped
~1 T each of cumin, garlic powder, onion powder, chili powder.  Basically, a heavy hand of all of them.


Directions:

Start the rice.  Use 1.5 C chicken broth and 1 C water and 1 C brown rice.  Bring to a boil and then simmer.

While rice is going - peel, dice and chop butternut squash.

In a large skillet, add ~ 1 C chicken broth and diced butternut squash.  Simmer for 10 minutes.  Add tomato sauce and spices - stir, and keep simmering for ~ 10 minutes.  Add chicken.

While there's still time on the clock for rice, go ahead and dump the pot into the skillet to finish cooking and absorb the spiced tomato broth.  Simmer for a bit.  Stirring, and adjusting spices if need be.  Call it done when there's a little bite still in the rice.  Add water if mixture is getting dry.

Delish.