Category Archives: Spanish-style tomato sauce

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

1273990_10202459659512123_5958940659416543359_o

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

RETURN TO BLOGGING (BAKED SPAGHETTI)

It has been 20 days since my last blogpost.  Between illness, travel, and various other etc.’s, I haven’t been able to find time to write.  Actually, some days I had time, but couldn’t get my mind straight long enough to write.  So, today, I’m beginning this post and will do it in bits and pieces, if necessary.  


Today, I couldn’t decide what to make for dinner.  I didn’t want the same ol’, same ol’, so I started going through cookbooks looking for something different.  The result was that we had Baked Spaghetti.  I had never made it before,  but it was simple and we enjoyed it.  On some level, it reminded me of Cincinnati Chili Four-Way.  Although,  I have to admit that I have only had that at Steak ‘n Shake, so I’m not really sure if that is the typical flavor.  Oh well, I like it.


So, here’s my recipe for Baked Spaghetti.


BAKED SPAGHETTI
adapted from Taste of Home Ground Beef Cookbook


1 pkg. (12 oz.) spaghetti
1  lb. ground beef
1 med. orange bell pepper, chopped
1 med. onion, chopped
1 clove garlic, chopped
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) Spanish-style tomato sauce
1 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese


Cook the spaghetti according to package directions.  Meanwhile, cook beef, bell pepper, onion, and garlic over medium heat until the meat is browned; drain.  Stir in the next seven ingredients.
Drain spaghetti.  Transfer to a greased baking dish ( I used olive oil cooking spray).  Add beef mixture.  Stir together.  Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.  Serves 12.





MUSIC TO COOK BY





Until next time, Happy Cooking!  : )



“Three things cannot be long hidden: the sun, the moon, and the truth.” - 

Hindu Prince Gautama Siddharta, the founder of Buddhism, 563-483 B.C

CONTACT ME