Sunday, August 01, 2010

Spicy Rice (and Onion Soup)

Spicy rice...mmm. That's really all there is to it. (And it's quick, and easy, and relatively healthy. But really, "mmm" is the important part.)
1 cup uncooked white rice
2 T oil
1 onion, chopped
3-4 cloves garlic, chopped
3-4 small chili peppers, chopped (about 1 T)
1-2 large portobello mushroom(s), chopped (or about 10 button mushrooms, chopped)
1/2 package of frozen veggie "ground beef"
sour cream

Cook rice in 1.5-2 cups water. Meanwhile, saute onion, garlic, and chili pepper in oil; when translucent, add mushrooms and cook for about 5 minutes, then add "ground beef". Cook another 10 minutes or so until heated through and water has evaporated. Mix into hot rice and serve with lime quarters (for squeezing) and sour cream. The sour cream and lime really bring things together, so please don't skip them!

The soup is from this recipe, with a few changes. I substituted 2 T oil for 2 T of the butter, and Gruyere for the mozzarella. I used 1 T Better Than Bouillon in 4 c water for the broth, and added about 1/2 tsp soy sauce. I also sauteed a few cloves of garlic with the onions. Highly recommended :)


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