I served with refried beans, sour cream and a lime for squeezing over everything. This was very tasty and can't wait to try it again w/ pork chops! Thanks Gloria.
Hi everybody! No, I'm still not settled. Moving is so hectic and harried...I feel a bit koo-koo to tell you the truth. My computer is balanced precariously on the edge of a desk buried in a room full of boxes and bags. My kitchen is still not up and running... we've been toaster oven (-ing) our meals. ARGH! I did want to take a few minutes to put up this post of something that I made a couple of nights before we moved, though. Gloria Chadwick over at Foods and Flavors of San Antonio is having a foodie event called Second Sunday San Antonio to celebrate her newest cookbook. A recipe from her cookbook is chosen each month and everybody makes the recipe (to a tee or with their own flair) and posts. Gloria will then hold a roundup on the (gasp) second Sunday of the month. This month's chosen recipe was Mexican Pork chops. A variation listed was to make it with Chicken Breasts and that is what I did since I had some already. I am going to go ahead and give you the LINK TO THE RECIPE because I cannot get it to copy & paste and I honestly do not feel up to typing the whole thing up right now. I will tell you that I chose the stove top method and did it all in my trust 12" cast iron skillet. Okay, I'll at least give you the ingredients: Olive Oil Boneless, skinless Chicken Breasts (or pork chops...as originally stated in recipe) medium onion green bell pepper garlic black pepper chili powder cumin water Mexican Stewed tomatoes long grain white rice cheddar cheese And a basic process: Heat oil. Saute chicken. I browned on one side, then took out of pan and set to the side. Add chopped onion, bell pepper & garlic, saute until tender. Add seasonings to pan and stir around for a minute or so to release the oils. Add tomatoes (I actually used 1 can diced tomatoes w/ Italian seasoning & 1 can diced w/ chile & lime....they were what I had in the pantry). Add water & tomatoes, simmer 5 minutes. Add chicken back to pan. Add rice. Cover and simmer slowly for about 15-20 mins (until chicken is done and rice is tender). When chicken and rice are finished, uncover and sprinkle w/ shredded cheese immediately. It will melt from the heat.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.