When there aren't many groceries in the house, it makes cooking so much more...well...interesting. Last week, when I needed to run to the grocery store, some of the meals here were a little more creative. One of those was a corn and rice stirfry.
First I took some frozen corn, chopped red, green, and yellow peppers, as well as some chopped onions.
After heating up some oil in a skillet, I tossed in the mixture, and let the vegetables cook. If the mixture becomes too oily, you can drain the dish. When the vegetables were cooked through, I added half a can of diced tomatoes and a partial can of chicken broth.
I continued to cook and stir everything so it wouldn't stick. I added different seasonings for flavor, like garlic power, southwest seasoning, crushed red peppers, cilantro and parsley. Lastly, I added some cooked rice to the skillet.
I served spoonfuls of the meal on plates and sprinkled shredded cheese on top.
My husband especially enjoyed the dish. It would also be good wrapped in a flour tortilla.
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