I think Hubby is missing home lately so I’ve been treating him to Mexican sorts of food. How much of it is actual Mexican versus Tex-mex? I don’t really know. Everything I create in the kitchen has my pinch of this, dash of that, or spin in a Canadian direction. It’s all good.
This is one of those dishes where you can throw in extra ingredients if you have them. Kinda like pizza where you mix and match toppings. I had some red bell pepper and corn in the freezer, so that’s what I used. Peas, green onions and the like would work equally as well.
Start with some diced onion, about 1/2 cup, and a couple of tablespoons of olive oil in a pan with a lid. As soon as the onion starts to turn brown, add shredded leftover chicken (1 cup), rice (1.5 cups), tomato sauce (about 1/4 cup), and water. Add a cup of water at a time and stir, we’re not trying to make risotto here. You should end up adding a bit more than 3 cups all together. Cover and reduce the heat. After 10 minutes add the veggies, in my case red bell pepper and corn. Stir just a little and cover again. Give the veggies a few minutes to steam.
Arroz con pollo (Rice with Chicken) can be served as a side dish or eaten as a meal on its own. Make some steak fajita, fresh guacamole, and warm up tortillas – you’ve got a perfect Mexican meal which should cure any homesickness.
Feel better dear
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I waited until we were out of pretty much everything before stopping off at Sprouts on the way home this week. They had big red bell peppers on sale for 49 cents each, what a steal! And they were so fresh looking, not old and wrinkled as you might expect for such a bargain price. I’ve been on and off the fence about Sprouts. It’s fairly new in Texas and competes with Whole Foods, Central Market (HEB) and Wheatsville Co-op. If you pay attention to what’s in season and subscribe to the Sprouts flyers (via email – don’t go using up more trees than necessary) you can find good prices for your fresh ingredients. My ultimate goal is to grow more than I buy, whether it’s the grocery store, farm stands, or Sprouts. I’ve learned so far that it’s a process, you can’t just wake up one day and say “I will have a garden and feed my family with what we grow!”. I would need far more land than my tiny backyard and many more hours in the day to accomplish it in any short order. Work with what you’ve got, and find places to subsidize where you are lacking.
These are very approximate measurements as I used what I had left over for some ingredients.
- 1 cup cooked rice
- 1/2 onion, small dice
-1 celery stalk, fine dice
- 2 cloves garlic, minced
- 1/2 smoked turkey sausage link, diced small
- 1/2 cup sharp cheddar cheese, shredded
- herbes de provence
- salt and pepper
- red bell peppers
- 1 cup tomato sauce
This is very easy to prepare and even easier to eat.
I had enough for 4 peppers to be filled, this may vary depending on the size of your peppers. If I had enough peppers from the garden I could probably fill a dozen!
Split the peppers in half from stem to end, try to keep the stem end evenly split between the two halves as this helps with the structural integrity once they are baked. Clean out the seeds and set the peppers in a casserole dish large enough to hold them all snugly.
Next, prepare the filling. Saute the onion, garlic, and celery in a little olive oil or butter. Season with salt and pepper. Add some herbes de provence, about 1/2 teaspoon or so, add more if you like more. Add the sausage and let everything get a little golden. Add the rice and tomato sauce, stir gently to combine. Let the stuffing cool slightly before adding the cheese, it will melt throughout anyways you just don’t want huge gobs of cheese.
Stuff the sausage-rice-cheese mixture into the hollow peppers waiting in the casserole dish. Oh yes, you will need a 350 degree oven, sorry I should have said something earlier! If you like, add a sprinkle of cheese on top of each pepper before popping them in the oven.
Bake for about 15 minutes, the cheese should be bubbling and the pepper flesh should give off steam. Broil for 2 – 3 minutes to brown the cheese.
These peppers were so good, I’m glad I made so many because they are going to make awesome lunches for me and my hubby tomorrow.
P.S. This is my recipe, please share my link not my text. Also, I’m not paid by anyone mentioned, just expressing my ideas. Thank you
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