Tag Archives: rice

‘Mexican’ style rice salad

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Chorizo is a great ingredient that I never really started using until I came to Australia. For some reason I seem to encounter it a lot more here than I ever did in the States. When you get it from the supermarket it’s usually pretty inexpensive if you don’t use too much. I’d have to say my favourite chorizo recipe is creamy pesto pasta with sliced chorizo and roasted cherry tomatoes (a simple but delicious recipe my boyfriend and I came up with). But this easy salad is a close second and it keeps really well for work-day lunches.

Mexican Style Rice Salad
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 6
Recipe from Coles

2 cups Long Grain rice, boiled until tender, rinsed and cooled
2 chorizo sausages, sliced into half circles
250g punnet grape tomatoes, halved
310g can corn kernels, drained
1 large ripe avocado, peeled, chopped
1/4 cup coriander, chopped
2 tablespoons chopped chives

Dressing:
2 cloves garlic, crushed
1 teaspoon paprika
1 1/2 teaspoons cumin
1/4 cup extra virgin olive oil
Juice 1 lime

1. Cook chorizo in a frying pan for 3-4 minutes until slightly browned. Add tomatoes, cook 2 minutes to warm through.

2. Combine rice, chorizo and tomato, corn, avocado, coriander and chives together in a large bowl.

3. Combine dressing ingredients and toss through salad. Season well with salt and pepper to taste.

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Filed under Pasta and rice, Recipes

Chicken Chimichangas and Sangria

When I was younger I always thought sangria was the liquid that was made when grown-ups gathered together all the alcohol in the house and poured it into a bowl, put an orange in it, and drank it.

I have no idea why I thought so, but it wasn’t until my teenage years when my parents had sangria in a restaurant and I smelled it and thought ‘Wow, who knew that a sloppy mix of leftover alcohol could smell so good.’ Somehow I finally figured out that sangria is mostly wine and there is actually a formula to it.

I think this theory may have arisen when I was quite young and asked my dad what was in sangria. He replied, “Well, hmm, there’s red wine, sometimes white wine, brandy, liqueur, triple sec…”

And being young, I naturally assumed that that was basically all the alcohol in the world. Luckily, making this batch, I did not just run around the house like a crazy alco making some kind of punch that would have knocked me out in one sip.

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Chicken Chimichangas:
Makes 6 Servings
From BlogChef.net

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Tasty cheese (shredded)
4 cups refried beans
¼ cup vegetable oil
Avocado topping-
3 avocados (peeled and pitted)
½ cup cilantro (finely chopped)
2 tablespoons lemon juice
3 green onions (diced)
¼ cup jalapeno chile peppers
1 tomato (diced)
2 cups shredded lettuce
1 cup sour cream
2 cups shredded cheddar cheese

(I just topped the Chimichangas with a regular old guacamole with avocado, lemon, red onion and salt and pepper. Cause I’m lazy and it was way easier)

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture and cheese. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.

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Sangria:

1 (750ml) bottle of dry red wine
1/2 cup orange juice concentrate
1/2 cup lemonade (the American kind not the Sprite kind)
1/2 cup triple sec
1/4 cup brandy
1 green apple, sliced into rounds
1 orange, sliced into rounds
1 lemon, sliced into rounds

Combine all the liquid ingredients, then let the fruit float on top. Mix together and then let sit in the refrigerator for at least twenty minutes. Overnight is better but, when there’s sangria around, who’s really gonna wait that long. Serves….well depends on how thirsty you are.

 

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Stuffed peppers

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There are many possibilities in the world of stuffed peppers, you can pretty much fill ‘em up with whatever you like. I was in the mood for something traditional so I went the all-American route of stuffing them with beef and cheese. This is the recipe I used adapted from Thru The Bugs On My Windshield.

The original recipe has a few more ingredients, which probably make it a bit tastier but since I was trying to stick to ingredients that students can easily afford I cut them out. Overall the peppers were pretty tasty, I would have thrown in some more spices and herbs to the ground beef mixture, a bit of oregano, garlic salt, and maybe some Italian seasoning, since it was a bit dry. But if you don’t want to splurge on buying spices, since they are a bit pricey, I would recommend just throwing in a bit more cheese in the beef mixture because it adds a little moisture. The recipe was overall very easy to do, and the idea of microwaving the peppers instead of steaming them is brilliant because it’s one less pot to clean and it is much quicker. Stuffed peppers are also incredibly versatile so if you wanted to make a vegetarian version just substitute the ground beef mixture with a mix of couscous, mushrooms, carrot and frozen peas and voila. Let me know what you think!

Ground Beef Mixture

1 lb. Ground Beef
1 medium Onion, diced
1 Tbsp Red Chile powder
1 Tbsp minced Garlic, fresh

Put fresh ground meat into frying pan along with all other ingredients and cook meat until browned. Drain fat if necessary.

Tasty Stuffed Peppers

4 Red Bell Peppers
1 pound Ground Beef Mixture (see recipe above)
1 1/2 cups cooked rice
3/4 cup finely shredded cheddar cheese
3 Tbsp Tomato Paste

1 Medium tomato, diced
1 tsp. Cumin

Cut the tops off the peppers, just below the stem indentation. Take seeds out of the bottom and discard.

Rinse peppers thoroughly and place in a small microwavable baking dish, open side up. Microwave on high for about 4 minutes, or until slightly steamed. This takes the place of having to parboil them in a big pot of water.

While the peppers are in the microwave, mix all the remaining ingredients, except for 1/4 cup of the cheese, in a large mixing bowl. Incorporate well.

Remove peppers from microwave and stuff with your ground beef filling. Top with remaining cheese and bake in the oven at 375 degrees for 20 minutes.

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Filed under Beef, Pasta and rice, Recipes