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Thursday, May 21, 2015

Quick Enchilada Rice.

Enchilada rice, ready for the addition of meat or as a filler on its own.

The great thing about enchiladas is that you can fill them with just about anything. I found early on that just adding meat, cheese, and salsa didn't quite get it for me though. So I amped it up and created my own filler, loosely based on Spanish rice. It's also an excellent use of leftover rice.

You'll need:
2 cups cooked rice
1 medium onion, finely chopped
3-4 cloves of garlic, minced
1/2 cup chopped red pepper
1 can of black beans, rinsed
1/2 cup frozen or fresh corn
1/2 cup chicken stock
1/2 cup crushed tomatoes
1/4 cup chopped fresh cilantro
1 tbsp. sea salt
2 tbsp. hot sauce, or to taste
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. chipotle pepper powder
1 tsp. smoked paprika

also: olive oil.

Heat olive oil (about 2 tbsp. or so) in a deep pot till hot, but not smoking. Add garlic, onions, and peppers, sautee until onions are translucent. Add stock and everything but the rice and simmer for about twenty minutes. Add rice and heat completely through, allowing the stock to cook out. Taste as you go and season to your desire. 

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