Breaking out of a rut requires one major step.. You have to want to! I page through my cookbooks occasionally, just looking for inspiration when my imagination isn't up to it! Haven't had Tex-Mex in a while, and the flavor of chili, tomato, and spices was sounding good... I had some boneless, skinless chicken breasts- and then it hit me! Why not try to make a casserole with the flavor print of Arroz con Pollo ( chicken and rice)? I used V-8 juice as the liquid, infused with taco sauce to cook the white rice in. Cubed, seasoned cooked chicken simmered right along in it.. spices were; garlic, onion, taco seasoning, ground Jalapenos, and Mexican oregano. Into a casserole dish, cooking the rice normally would take 20 min.- plan for about an hour this way! 400F is a good temp... After rice has absorbed all the liquid, top with 8oz. of shredded co-jack cheese, and bake for another 10 minutes, until melted.
This was really good! I believe even making a well known dish- in a new way, is worth a gamble! This is simpler, and just as tasty as the traditional way this is made- go with your instincts once in a while, you may be creating a new award winning recipe!
Oh yeah, the side with this was homemade cole slaw- a wonderful foil to the spice and richness of the dish..
34 comments:
I've found some great new twists to familiar recipes by this type of tweaking, but there are those other occasions when it just doesn't work messing with the classics.
I love the tweaks. I'm been trying to spice it up a bit myself, but I'm still working on it.
(Mom hugs sounds great. I'd cry too.)
I'm stuck on Tex-Mes! It's been a long time since I've hag the good stuff!
I think you should write into v8 and tell them!
The rice looks pink though... is it the photo or was it pink?
What a great idea! I have taken boneless pork cutletts and boneless chicken breasts, put a bunch different types of seasonings on both sides. Then I take a can of beef or chicken broth, mix is with about two cans of water, pour it over the meat and then add one cup of uncooked rice. (I NEVER use minute rice. YUK) and cook about 70 minutes and oh my Gosh it is so good, and the kids love it, too. Oh, I also add cream of mushroom soup.
i think that sounds HIGHLY comforting. and nothing can go wrong with a V-8! i love that stuff!
HI BD!!!
Jeff- With my wife working late sometimes, a casserole can be kept warm, or reheated...
K- I'm like everyone else.. Some days I don't want to cook, and some days I do!
Dana- We were in the Naco rut...
Kate- The rice was more red- it does absorb color if cooked in a colored liquid!
Bina- Pretty much the same concept, only different ingredients!
Tanya- When I'm on a V-8 kick, I can polish off a good sized bottle of it in a day!
That sounds good--I've got a big bag of rice that has been taunting me for a few days...
That sounds a really tasty recipe Buff, thanks for sharing it. :)
Looks like a good twist to the meal. Hubby's heartburn limits my spicy spice use, sadly. But I may try cooking it in the oven instead of stovetop next time!
Tavolini- That was the last of my white rice, headed for the store today!
Ake- Temp here is below zero, counting wind chill.. casserole with spices hit the spot!
Marje- Spicy is optional!
Mexican Lasagna. It's kind of my specialty.
Now your speaking my spanglish;)
Kate- I make one of those too!
Darngirl- I make the food better than I can speak the name of it!
I'm making this one Buff....sounds delish.
V-8 Juice as a cooking medium ? F'in Genius !!
Beth- Cook it for someone who appreciates your efforts!
Heff- A thin seasoned tomato sauce= V-8! The hot-n-spicy gets you goin' in those "What was I thinking" mornings!
The looks delicious. I may give it a try this weekend.
Jeanne- just make sure the liquid to uncooked rice ratio is good, and this is like fallin' off a log easy! Cooking longer doesn't seem to hurt..
I LOVE chicken (sorry Janet) and I love with a passion homemade coleslaw...... at last a post with no pork LOL
Ive not been to creative in the kitchen of late, its been good old steady fill our needs cooking....
I also love casseroles, cooking all day in the slowcooker so the smell fills the house....
x
Quite creative! This sounds delicious.
Marmy- Be the first in your country to ever make this!
Emily- Thanks! When you open your restaurant(and you will!) I'll be at the Grand Opening!
Hey! It was the comparison I made of Michigan to Texas, wasn't it? It was. JUST kidding!
CDB- I know you were kidding- so was I!
where have I been? this post didnt show up in my reader until today.... you see you get lazy with things like 'readers' and you forget to check the blogs the old fashioned way - I like your rice idea.
Odd..I check your post daily, and two came up after days! I try to respond to all blogs I visit, but sometimes they show up late and and two or three I wasn't given a clue when!
I love it when people come up with twists of classic recipes! I will have to try this sometime, but with my own tweak, of course! thanks for sharing your ingenious idea with us!
I'm the world's biggest tweaker.
I grate some mature cheddar into my coleslaw - the kids love it.
I so love this dish...I was going to make rice, but have since changed, but may go back because you have now made me hungry for this food...as usually Buff!
B & S- Welcome to my humble blog!Always tweak! Saves thousands in legal fees!
Belle- I bet you give good tweak! Cheddar in cole slaw has never occured to me..This is why we all have to talk to each other!
Chef- This one is simple, and depth of flavour is superior!
You are a clever one indeed, however now you leave me wanting this dish. I may have to make one this week. Love the word tweak, something about that word!
BD: If you ever need any special Mexican ingrediants, I have plenty of Mex Markets in my town! This looks delisch Hombre!! :)
Sounds interesting. I love Mexican food...and this looks like a healthier version of it!
Donna- Most foodies like you and me tweak like it's second nature!
Lulda- Rice with the flavor print of Tex-Mex hadn't occured to me lately!
Steph- Probably is healthy-if you take that layer of cheese off it!
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