This week I have been experimenting with cooking different peppers and making foods from the west and southwest. One of the recipes that I made was a delicious jalapeño studded rice casserole.
Oozing with flavor, jalapeño rice casserole is filled with fresh jalapeños that have been seeded and finely diced, Monterey Jack and cheddar cheeses, tanginess of sour cream, and a little sweetness with a cup of fresh corn. If you put all those delicious flavors together in a casserole then it has to taste good. It takes bland white rice to another level with a slight kick, but not enough heat to make it uncomfortable for the palate.
There are several accompaniments that would be good with the rice. Beef pot roast cooked with tomatoes and chilies, baked chicken cooked with your favorite pre-prepared salsa from the grocery store or ingredients fresh from the garden, or fish baked in Mexican tomatoes, or salsa (see ideas below for fish) among others. The rice would also be good if you wanted to make fried rice balls. Just use a scoop, make a ball between golf ball and walnut size, dip in flour, egg and then breadcrumbs and deep fry.
Another good idea to round out this meal with rice is a shredded lettuce salad with diced fresh tomatoes, and sliced green onion. Make a salad dressing for the shredded lettuce by mixing 1-cup sour cream and ¼ package of taco seasoning mix with a dash of orange juice. That will make about 4 salad dressing servings.
Here you go, dinner is almost ready.
3 cups cooked white rice, slightly cooled
1 ¼ cups sour cream
4 tablespoons freshly diced jalapeños
1 (8-ounce) block Monterey Jack & Cheddar blend, shredded
1 cup fresh sweet corn
Salt and pepper to taste
Preheat the oven to 350º. Mix the rice, sour cream, jalapeños, cheeses, corn, salt, and pepper in a large bowl. Pour into a 2 quart casserole dish and bake covered for 30 minutes. Uncover and bake for another 10-15 minutes or until hot in the center.
1 fish filet per serving of fresh tilapia, flounder, or catfish
*Enough petite tomatoes with green chilies to cover the filets
Chopped fresh oregano or cilantro over each filet
Salt and pepper to taste
Preheat the oven to 350º. Place fish in an oven-proof baking dish. Pour tomatoes and other ingredients over the fish. Bake until fish is flaky. Time will depend on the thickness and number of filets being baked.
*Another alternative would be to use some of the flavored salsas over the fish. I use them quite often with chicken. Just prepare your fish or chicken as above and cover with your favorite salsa. Bake as above.
While out this season planting bulbs such as tulips, daffodils and other spring-bloomers, put some aside and pot up a container or two. Gardeners who regularly pot up amaryllis or paperwhites for the holidays often don’t think to grow spring bulbs in pots that will bloom outdoors long after the indoor flowers are just a memory. It’s as quick and easy as potting up annuals.
Join fellow garden lovers, history buffs and music enthusiasts to discover the quaint towns and colorful gardens of Holland and Belgium in May of 2018.
This exciting journey will be hosted by nationally known host Eric Johnson, of Public Television's blockbuster show GardenSmart. Your river cruise begins in Amsterdam where you'll see works by Rembrandt and Van Gogh, Anne Frank's House, and see the city's most famous gardens. Then spend a full morning on the grounds of the most beautiful spring garden in the world-Keukenhof! Visit the picturesque Belgian towns of Bruges and Ghent as well as Kinderdijk, with the Netherlands' iconic collection of 19 authentic windmills that is a UNESCO World Heritage Site. In addition, history buffs will experience a captivating tour of the WWI trenches of Flanders and WWII Arnhem Battlefield of A Bridge Too Far fame. You won't want to miss this extraordinary garden adventure to Holland and Belgium.
Book by November 15, 2017 and save up to $1200 dollars per person!
To register call:
Alki Tours at 800-895-2554
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