Ground beef, ground turkey, or shredded chicken are all excellent for this dish. If you are short on time you can substitute garlic & onion powder for the fresh stuff. You can also buy a bag of shredded Mexican cheese blend, to save time on shredding. Eat with chips or roll in flour tortillas.
Heather E.
1 tablespoon olive oil
1 lb of ground Turkey, or ground beef, or 2 large shredded chicken breasts (we've done all ways and they are all good)
3 cloves garlic, minced
1 onion, diced
1 cup basmati rice (white rice can be substituted)
1 1/2 cups water
1 (10-ounce can) Rotel, Mild
1 cup corn kernels, frozen
1/4 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) jar roasted red peppers, drained and chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup crushed tortilla chips
2 tablespoons chopped fresh cilantro leaves (optional)
Heat olive oil in a large skillet over medium high heat. Add ground turkey, garlic and onion. Cook until turkey has browned, about 5-7 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in rice until toasted, about 2 minutes. Stir in Rotel and 1 1/2 cups water, and bring to a simmer, about 2 minutes. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in red peppers until heated through, about 1 minute. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.
1 (10-ounce can) Rotel, Mild
1 cup corn kernels, frozen
1/4 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) jar roasted red peppers, drained and chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup crushed tortilla chips
2 tablespoons chopped fresh cilantro leaves (optional)
Heat olive oil in a large skillet over medium high heat. Add ground turkey, garlic and onion. Cook until turkey has browned, about 5-7 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in rice until toasted, about 2 minutes. Stir in Rotel and 1 1/2 cups water, and bring to a simmer, about 2 minutes. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in red peppers until heated through, about 1 minute. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.
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