I've had my eyes on this recipe from Karina's Kitchen for awhile and finally got around to trying it.
I knew I'd have to rely on pre-cooked rice to make the time deadline. I usually have some in the freezer. In fact, I had all of the ingredients on hand except for red pepper which is ironic since I almost always have those. Since peppers were so expensive last year I started buying bags of frozen pepper strips and picking out the green ones, which I
I did make some changes. Here is my take with my changes starred:
Fast Sante Fe Rice & BeansI added the black beans so I could call it an entree. Could even try two can's worth, if you're feeling bean-y.
My version of Santa Fe Rice Bake from Karina's Kitchen. Be sure to check out the original recipe.
*3 cups cooked brown rice, reheated
1 tablespoon olive oil
4 cloves of garlic, chopped
1 onion, diced
1 sweet bell pepper- red, yellow, or orange
3/4 cup frozen corn kernels, thawed
2-3 tablespoons lime juice
Sea salt, to taste
1-2 teaspoons chili powder
*2-3 teaspoons ground cumin (I like a lot of cumin)
A pinch of cinnamon (Karina's secret ingredient)
*1 can whole tomatillos, drained and chopped
*1 small can chopped green chiles
*1 - 14oz can regular tomatoes (I used whole and chopped them up)
*1 - 15oz can black beans, drained and rinsed
2 Tablespoons chopped fresh Italian parsley
A splash of extra virgin olive oil
Sauté the garlic, onion, peppers, and corn. Cook until everything looks thoroughly sautéed. Add the dry spices, stir for a minute, then add the canned goods.
Simmer for 5-10 minutes, but don't let it dry out. There should be a fair amount of sauce to flavor the rice. Add the warm rice, combine thoroughly, adding a splash of oil and the parsley. Simmer gently (covered if you can) for another 5 minutes or so.
I also condensed the cooking instructions because I'm lazy. I decided up front that I was not going to heat it in the oven. A crunchy brown top did not seem to be an integral part of the dish so heating it through in the skillet was good enough. I think pre-heating the rice in the microwave was a good idea - the mixture stayed hot and started simmering almost right away.
I served it in big bowls with queso cotija crumbled on top. I looked up at the clock and it was 6:30! I'd made the deadline!
And you know what? It was pretty good. Young Son ate it, although it might have been too tangy for him. The tomatillos were pretty tart so I think we could have cut back on the lime juice. The cotija probably wasn't a good choice - it's like a salty feta. I'd use something milder and meltier next time. And a diced avocado wouldn't be a bad thing, either.
Now my canned-goods version is decidedly less elegant than Katrina's. With the fresh tomato and chiles, hers would definitely have a fresher flavor profile. But mine can be on the table in just over half an hour.
That's what I'm talkin' 'bout.