Wonderful use of leftover rice.
- 2 links of chorizo, skinned and broken into pieces
- 4-5 cups cooked rice
- 1 – 15 oz. can of nacho cheese(the cheese like you can get in the industrial size can, only they make smaller versions found near the Parmesan on the pasta isle, Rico’s brand)
- 1 bag frozen broccoli stir fry, any flavor
Cook your rice or use left over rice from another meal. (Great way to get rid of leftover rice when you made too much by accident)
In a large bowl, add cooked rice, cheese, stir fry vegetable mix and crumble up chorizo links; stir together till cheese is well coating everything.
Pour into an oil sprayed casserole and bake at 350 degrees for about an hour, less time if casserole is shallow, 1 hour for a narrow deep round casserole. Cook till bubbly on top for sure.
A really yummy curry dish.
Saute peppers in small amount of oil if your going to do this in a pot.
Otherwise, add chicken, peas, milk and curry powder to pot. In a small bowl, pour the half can of water into with the masa flour and whisk till smooth. Stir into pot. Cook on low till warmed thoroughly, about 30 minutes. The longer the simmer the better the flavors meld.
Serve as a thick soup.
- 1 lb. frozen chicken breast, cut in large pieces(if using not frozen, then skip the thawing instructions)
- 1/4 tsp. mustard powder, (I use McCormicks mustard powder)
- 1/2 tsp. ground cumin, (I use Tone’s Cumin)
- 1/4 tsp. ground coriander (I use McCormicks Coriander)
- 1 tbsp. McCormicks curry powder, plus (optional) an additional 3 tsp. McCormicks red curry powder for extra spice
- 1 med. onion, diced in lg. pieces
- 1 tsp. fresh ginger, grated
- 1 tbsp. minced garlic (I use Spice World minced garlic)
- 1 can, 14 oz., coconut milk, for example click here
- 2-4 tbsp. fresh chopped cilantro
- black pepper
- Frozen peas
The evening before, set chicken out to thaw slightly. When half thawed, cut pieces into large chunks. *cutting chicken while it’s still slightly frozen can be easier than fully thawed chicken, to me anyway, it doesn’t move around as much while slicing. Place chicken chunks in bowl and season with black pepper, place back into fridge to continue thawing till needed.
Also the night before to save time, prepare your onions, cilantro, ginger, and garlic in a bowl to be added in the morning. I have also combined my dry seasonings in a bowl to make a quick addition.
In the morning, place chicken into your slow cooker on low.
In medium bowl, combine dry ingredients, onion, ginger, cilantro, milk and garlic. Stir together till well blended then pour over chicken in slow cooker.
Cook on low for 4-6 hours.
Just before Serving, heat up some frozen peas and add to chicken mixture.
Serve with brown rice.
The best idea I’ve had in a while.
- 3 small to med. potatoes diced
- 3 links of chorizo (Johnsonville makes a good chorizo link)
- 5 lg eggs
- approx. 1/3 c. chopped fresh cilantro
- 2 fresh Anaheim peppers, diced OR a can of Hatch diced green chilis
- black pepper
In a heated deep skillet with thin layer if oil in bottom, add potatoes and cook on medium till starts to brown and becomes tender with a fork.
Meanwhile, in a small 2 quart sauce pan on medium heat, brown and break up the chorizo links that have been skinned, and thawed if needed.
While these two cook, dice the peppers and cilantro.
When the potatoes are almost done, add black pepper to taste, and the green peppers. Cook till peppers reduce slightly.
When the chorizo is browned, add the eggs to chorizo and scramble together. When the eggs are cooked through, add cilantro to mixture stir and turn off heat.
When the peppers are cooked down, add chorizo mixture to potatoes and stir together. Remove from heat and serve.
Serve with salsa if desired, sprinkle top with cheese also.