I know it's cheating using a packet of 'Uncle Ben's' ready cooked rice but with busy lifestyles now we deserve a little cheating.
The chorizo and red chilli goes perfect with sweet peppers and ready in 15 minutes, ideal for everyone.
1/2 tbls olive oil
1 red onion or white your choice
1/2 red chilli sliced (seeds removed unless you like it really spicy)
1 red pepper de-seeded and sliced
1 yellow pepper de-seeded and sliced
50g (13/4oz) chorizo sliced
1 tsp fresh parsley (optional)
1 x 250 pack of Uncle Ben's Express Mexican Rice
Heat oil in pan and sauté onion and chilli for 2-3 minutes, then add red and yellow peppers.
Cook for another 5-6 minutes stirring occasionally.
While this is doing heat the rice according to packet instructions.
Add chorizo to the pepper mixture and stir fry for 3-4 minutes, then add your rice and parsley.
Serve with crusty garlic bread.
What an easy supper and so tasty
The beauty of this pie it can be made in advance and then frozen, and once thawed out you would never have known it was in the freezer.
It's perfect for when you have company.
Here's what you will need:
you can make your own crusts check it out here...
credit: google images
This soup delivers a big bowl of summery comfort.
Toppings like avocado, sour cream and tortilla strips are a must.
For the Soup:
2 teaspoons olive oil
1/2 cup chopped onions
3 garlic cloves, minced
3 cups Swanson 33% less sodium chicken broth
8 ounce can tomato sauce
1-2 teaspoons chipotle chile in adobo sauce,chopped
1/4 cup chopped fresh cilantro
15 ounce can low-sodium black beans, drained
14.5 ounce can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound boneless skinless chicken breasts
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1 medium haas avocado, sliced or chopped
6 tablespoons reduced-fat sour cream
For the Soup: In a medium nonstick skillet, heat the oil over medium heat.
Add the onion and garlic, then cook until soft, about 3 minutes.
Scoop into the slow cook along with the rest of the soup ingredients. Cover and cook on low for 4 to 6 hours.
Remove the chicken and shred with 2 forks. Then return the chicken to the slow cooker.
For the Toppings: To serve, ladle the soup into 6 bowls, then divide the toppings evenly among them.
Credit to: aspicyperspective.com
How many times do we say "I don't know what to do for dinner" well this really easy quick recipe can be done in no time,and the kids will love it too.
Especially the 'apricot sauce'.
* 4 slices cooked ham (1/2 in. thick)
* 2 Tablespoons butter or margarine, divided
* 1/2 cup apricot preserves
* 1 Tablespoon cider vinegar
* 1/4 teaspoon ground ginger
* Dash salt
In a skillet, saute ham slices in 1 Tablespoon of butter until lightly browned, turning once.
In a saucepan, combine the preserves, vinegar, ginger, salt and remaining butter; heat through.
Serve ham with the apricot sauce, creamy potatoes and garden peas.Enjoy!
Tip: don't over do the ham as it can become tough.
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