Category Archives: Rice~Arroz

Chiles Rellenos de Arroz y Picadillo~ Turkey and Rice Stuffed Poblanos

Sometimes the best recipes are the unplanned ones. It all started when I wanted to test out some Himalayan red rice. I read that it was even better for you than brown rice, but with a milder flavor. So off I went to prepare this rice. I love days like this. After all was said and done, the red rice was delicious. The texture was slightly different from regular long grain white rice and the flavor was much better than brown rice. If I only had to worry about myself for dinner, I would have a bowl of rice with chopped tomatoes, serrano, avocado and cilantro everyday, but that’s not  the case for my better half. His palette has grown  over the years. And he enjoys many different foods, but when it comes down to it, he really is a meat and potatoes guy, through and through. One of his favorite Mexican dishes is chiles rellenos with picadillo. So, after our weekend grilling session, I had leftover turkey burgers and  a few poblano peppers that I charred on the grill. With a few added fresh ingredients to the turkey burgers, I had a full pan of picadillo. I decided not to coat the rellenos with a batter when I stumbled upon a container of homemade Texas style enchilada sauce in my freezer.  So I went the Tex Mex route and with a little prep and cook time, we enjoyed some hearty and delicious chiles rellenos.

Please don’t let preparing several recipes just to put these rellenos together stop you. Get creative with your leftovers. Any leftover meat or veggie filling combined with rice, pasta and cheese would work for this recipe.

 

Chiles Rellenos de Arroz y Picadillo~Turkey and Rice Stuffed Poblanos

Chiles Rellenos con Arroz y Picadillo

 

 

Ingredients

*The recipes for the picadillo, rice and sauce are enough for 6 to 8 large stuffed poblanos. I only had two poblanos at this time and just enough enchilada sauce. 

6 to 8 large poblanos
1 picadillo recipe
1 rice recipe
1 enchilada sauce recipe
2 cups colby jack cheese, shredded
1/2 cup panko bread crumbs
Olive oil
Pepper
Smoked paprika

*Crushed red pepper, optional

Chiles Rellenos

 

Chiles Rellenos

Directions

1. Once you have all of your ingredients ready (peppers, fillings and sauce), you are ready to assemble the chiles rellenos. Preheat oven to 350 degrees F.

2.  To a large baking dish, add 2 cups of enchilada sauce and spread evenly. Fill each poblano halfway with rice first, using the spoon or your fingers to pack it down. Fill the peppers the rest of the way with picadillo and place them in the baking dish with sauce.

3. Pour enchilada sauce over the peppers to cover evenly. Top each with cheese. Spoon on some of the panko bread crumbs. Season with a little pepper, smoked paprika and crushed red pepper. Drizzle with olive oil. Bake for  25 to 30 minutes. Broil the last 30 to 40 seconds to brown. remove from oven and let sit for 10 minutes before serving.  Garnish with green onions and cilantro. Salsa and guacamole on the side.

Tips~ If you have rice and picadillo leftover, you can serve it on the side or freeze for another recipe.

 

Chiles Rellenos

Chiles Rellenos con Arroz y Picadillo

 

Chiles Rellenos

Tips~ To roast poblanos: Place on baking sheet and place under broiler. Broil for 10 to 15 minutes, turning as needed until skins blister on most sides. You can also blister the skins with direct flame of a gas stove. Place in plastic bag or glass bowl, cover or seal until cooled. Peel blistered skins, remove seeds and membranes.

 

Himalayan Red Rice

Himalayan Red Rice

 

Olive oil
1 1/4 cups red rice
1/3 cup red onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon oregano, crushed
1 teaspoon smoked paprika
1 teaspoon chile ancho powder
1 large roma tomato, diced
1/4 cup cilantro, plus more for garnish
2 3/4 to 3 cups chicken broth
salt and pepper to taste

 

Himalayan Red Rice

Himalayan Red Rice

 

Directions

1.In a skillet, heat 2 tablespoons olive oil to medium. Add the rice and saute for 5 to 6 minutes. Add the onions, garlic and jalapeño and saute for another 3 minutes.

2. Add the cumin, coriander, oregano, smoked paprika and chile ancho powder. Saute for about 30 seconds to toast the spices. Add the tomato, cilantro and  2 3/4 cup of chicken broth. Bring to a boil, reduce to a simmer. Taste for salt and pepper, cover and continue cooking for 45 to 50 minutes or until all of the broth evaporates.

3.  If rice doesn’t look quite done, add in the remaining broth and continue cooking for a few more minutes. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with nore cilantro. Yields 6 servings.

Himalayan Red Rice

 

 

 

Turkey Picadillo

Turkey Picadillo

*In the recipe, I used 2 leftover turkey burger patties(total 1 pound), previously grilled and just chopped them small.

Olive oil
1 small sweet onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1/2 cup red bell pepper, diced
1 pound uncooked ground turkey, chicken or beef
2 roma tomatoes, diced
1/4 cup water
1/4 cup cilantro
Juice of 1/2 lime
1 teaspoon chile ancho powder
1/2 teaspoon cumin
Salt and pepper to taste
Corn from one ear of corn, about 3/4 cup
1 small zucchini, diced

Turkey Picadillo In the Works

 

Turkey Picadillo

Directions

1.In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onion, garlic, jalapeño and red bell pepper. Season lightly with salt and pepper and cook for 5 to 7 minutes.

2. Add the ground turkey and season lightly with salt and pepper. Cook for 5 minutes. While the turkey cooks, to the blender add the tomatoes, water cilantro, lime juice, chile ancho powder and cumin Season with salt and pepper, to taste. Blend on high until smooth and add to turkey mixture.

3. Continue cooking for 5 minutes. Add the corn and zucchini and cook for another 5 to 7 minutes. Taste for salt and pepper. Cover and remove from heat.

Turkey Picadillo and Rice Stuffed Poblanos

 

Quick Enchilada Sauce

Quick Enchilada Sauce

Click onto picture to see full recipe for Quick Enchilada Sauce

Tex Mex Enchilada/Burrito Bowl/Taco Salad

Like authentic Mexican foods, Tex Mex foods have also taken a whole new shape of their own. The true Tex Mex recipes are prepared with simple ingredients and always look like a fiesta on your plate, lol! I really enjoy the layering of the different ingredients and flavors. I am not really sure where burrito bowls and taco salads fall into the Tex Mex world, but it’s a fun recipe to prepare at home and makes for a great presentation. I mean how many times have you prepared some sort of taco filling with a side of rice and beans? The homemade edible flour tortilla bowl is a tasty bonus at the bottom of all those savory flavors. So instead of the usual, funny tasting store bought taco shell, why not try this recipe. Your friends and family will be impressed and they will enjoy a great homecooked meal. I would suggest preparing the bowls ahead of time so that you can have a quick weeknight meal ready to go.

Love my fun and tasty Tex Mex Foods! Beef Picadillo Burrito Bowl.
Love my fun and tasty Tex Mex Foods! Beef Picadillo Enchilada/ Burrito Bowl.

Tip~ If you are good at multi tasking, I would start the picadillo and rice while the flour tortilla bowls are baking. 

For Flour Tortilla Bowls
6 flour tortillas (7 to 8 inches in diameter), whole wheat or white.
Olive oil
4 to 5 inch glass bowls

Whole Wheat Baked Flour Tortilla Bowls

Whole Wheat Baked Flour Tortilla Bowls

If these were tasty with store bought tortillas, I could only imagine how tasty homemade tortillas will be! Next time!
If these were tasty with store bought tortillas, I could only imagine how tasty homemade tortillas will be! Next time!

For Picadillo
1 pound lean ground beef, chicken, turkey or pork
salt
pepper
garlic powder
cumin
1/2 cup white onion, diced
2 cloves garlic
1 serrano pepper, minced
1/2 cup red or green bell pepper diced
1 cup zucchini, diced
2 large roma tomatoes, chopped
1/3 cup water
1 teaspoon chicken bouillon granules
cilantro

Beef Picadillo with Zucchini
Beef Picadillo with Zucchini

For Rice
3 cups water
Chicken bouillon or chicken base to taste
1 cup long grain brown rice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 teaspoon pepper
Salt to taste
14 oz can pinto beans, drained and rinsed
1 jalapeño, minced
handful of finely chopped cilantro
Juice of 1 smal lime
*I added a pinch of turmeric to give it a little color. If using white rice you will only need 2 cups of broth. Read the directions on bouillon or chicken base for correct measurements to use.

Steamed Brown Rice w/ Pinto Beans, Cilantro, Lime and Jalapeño
Steamed Brown Rice w/ Pinto Beans, Cilantro, Lime and Jalapeño

You Will Also Need
3 cups of enchilada sauce
2 cups pepperjack cheese, shredded
4 cups shredded lettuce
1 cup diced tomatoes
1/3 cup sliced green onions
1 jalapeno or serrano sliced into thin rings
handful chopped cilantro
6 lime wedges
hot sauce

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with foil paper. Brush the tortillas on both sides with olive oil, place on a plate and heat in the microwave for a few seconds. Place 3 bowls on each baking sheet and lay a tortilla evenly over the top of each bowl. Gently push and shape the tortilla as best you can so it resembles a fluted bowl. Bake for 15 minutes. Gently pull tortilla up from bowl so it unsticks. Place back in oven, rotate the pan and bake for another 15 minutes. Remove from oven to cool.

2. Heat a skillet to medium/high heat. Add the ground meat, season with salt, pepper, garlic, cumin and oregano to taste and cook until nicely browned. Add the onion, garlic, serrano and bell pepper and cook for another 5 minutes. Add the chopped tomatoes to the blender along with 1/3 cup water and chicken bouillon. Blend until smooth and add to picadillo in the skillet. Stir well to combine reduce to a simmer and cook for 15 mintes.while the picadillo is cooking, bring 3 cups of water to a boil in a pot. Add in the zucchini and cook for another 10 minutes. Keep covered and set aside.

3. To the pot of boiling water, add the bouillon or chicken base, garlic powder, onion powder, pepper ans salt to taste. Gently stir in the rice, cover, reduce heat and cook until all of the liquid is absorbed. For brown rice, it could take 40 minutes or more. Once rice is done, fluff with a fork, add in the cilantro, jalapeño and lime juice. Cover until ready to serve.

4. Position rack in oven to the middle. Preheat broiler to high. In each bowl, add some rice, picadillo, enchilada sauce and shredded cheese to each bowl you are preparing. Place under broiler just until cheese melts. Garnish on top or serve on the side with lettuce, tomatoes, green onions, chile pepper slices, cilantro, hot sauce, crema, and lime. Yields 6 servings. Store unused flour tortilla bowls in a plastic storage bag for a few days.

I like to serve my green on the side and add a little at a time...
I like to serve my green on the side and add a little at a time…
This is my version of the taco salad, lol! Or just fill with salad, very tasty!
This is my version of the taco salad, lol! Or just fill with salad, very tasty!

Tex Mex Burrito/Enchilada/Taco Salad Bowl

Otra Vez Arroz! Even More Rice Recipes

Otra Vez Arroz, or Rice Again? Lol! That was a running joke we used to say when we were kids. I don’t care how times my Mom would prepare rice, I loved it! Most times, I would just serve myself a big bowl of rice and squeeze some fresh lime juice on top and that was my dinner. For the recipes today I used the same method I learned to prepare Mexican rice, but infused each with some different flavors. Instead of roma tomatoes or tomato sauce, how about fresh lemon juice or freshly blended tomatillos. I figured since I always crave that little hint of acid in my rice dishes, why not prepare a rice recipe that has those bright and tangy flavors already infused. Both of these recipes pair well with chicken or seafood. For a quick version of arroz con pollo (chicken and rice), follow directions for either rice recipe. After the rice comes to a boil, add 1 pound of grilled chicken tenders into the pan. Cover and cook until most of the broth has evaporated.  If you are not into the white rice, these recipes work well with parboiled brown rice just as well. Delicious either way! Rice? yes, please.

   

Lemon Chicken Rice~ Arroz Limon

Lemon Infused Jasmine Rice with Chicken Broth
Lemon Infused Jasmine Rice with Chicken Broth

Olive oil
1 cup jasmine rice
1 chile serrano
1/2 cup diced red onion
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/3 teaspoon pepper
1/4 teaspoon turmeric
2 teaspoons chicken bouillon granules
2 cups water
Juice and zest of 1 lemon, plus 1 lemon sliced thin
salt to taste

Directions

1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.

2. Add the serrano, onions and garlic and cook for 2 more minutes. Add all of the remaining ingredients in the order listed. Stir gently to combine. Lay the lemon slices on top.

3. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Yields 6 servings.

I like adding a little turmeric for that signature lemon yellow coloring.
I like adding a little turmeric for that signature lemon yellow coloring.

 

 

Tomatillo  Mexican Rice

Instead of tomatoes to make a traditional Mexican red rice, I added tomatillos
Instead of tomatoes to make a traditional Mexican red rice, I added tomatillos. Love how the Jasmine rice cooks up every time.

Ingredients

Olive oil
1 cup jasmine rice
1/3 cup diced white onion
1/4 cup diced red bell pepper
1/4 cup diced poblano pepper
2 jalapeños, one left whole and the other, seeded and minced
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/3 teaspoon pepper
Salt to taste
3 large tomatillos, peeled, washed and chopped
1/3 cup water
Low sodium chicken broth or water
2 teaspoons chicken bouillon granules
Juice of 1 key lime
Chopped cilantro for garnish

 

Directions

1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.

2. Add the  onions, bell pepper, poblano, whole jalapeño, minced jalapeño and garlic and cook for 5 more minutes. Combine the tomatillos and 1/3 cup chicken broth in the blender and blend until smooth. Pour mix into a 2 cup measuring cup. If it’s not quite 2 cups, top off with more broth until it measures 2 cups.

3.  Add dry spices, tomatillo broth, bouillon anf juice of key lime to the rice. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork  then fold in 1/4 cup finely chopped cilantro before serving. Yields 6 servings.

The same tomatillo rice as above, but picture taken with a different camera. The light filters in differently.
The same tomatillo rice as above, but picture taken with a different camera. The light filters in differently.

 

Hawaiian Style Rice~ Arroz  Estilo Hawaiano

Hawaiian Style Rice Prepared with Brown Rice
Hawaiian Style Rice Prepared with Brown Rice

Ingredients

4 strips bacon
1 cup brown rice
Olive oil, if needed
1/2 cup red onion
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 serrano, whole
1 jalapeño, minced
1 red fresno pepper, minced
1/3 cup poblano, diced
1/3 cup yellow, orange or red bell pepper, diced
1 roma tomato, diced
2 3/4 cup chicken broth
1 teaspoon sriracha seasoning/dry rub or 1 1/2 tablespoons sriracha hot sauce
1/2 teaspoon cumin
salt and pepper to taste
1 cup fresh pineapple, diced
1/4 cup cilantro, chopped

Directions

1. Cook the bacon in skillet until crispy. Remove from pan and reserve for later. In that same pan with bacon grease, add the rice and toast for a few minutes at medium heat. If you need, add 1tablespoon of olive oil.

2. Add the onions, garlic, ginger and all of the peppers. Saute for 5 minutes. Add all of the remaining ingredients except for the pineapple, cilantro and reserved bacon. Bring to a boil, taste for salt, cover and continue cooking on low for 25 minutes. Crumble reserved bacon or chop finely.

3. After 25 minutes, spread out the pineapple and crumbled bacon over the top of rice. Continue cooking until all the liquid has evaporated. Remove from heat and let sit for 10 minutes. Fluff with fork and fold in the fresh cilantro before serving.  Serve with Sriracha hot sauce. Yields 6 servings.

*took about 40 to 45  minutes to cook on low heat.

Hawaiian Style Rice
Hawaiian Style Rice Served with Bacon Wrapped Shrimp and extra Sriracha Hot Sauce