One pot Mexican rice

One Pot Mexican Rice Casserole

Ingredients

• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 onion, diced 
• 1 red bell pepper, diced 
• 1 zucchini, diced 
• 1 cup corn kernels, frozen, canned or roasted 
• 1 (14.5-ounce) can petite diced tomatoes, undrained 
• 1 cup white rice* 
• 1 teaspoon chili powder 
• 1/2 teaspoon cumin 
• Kosher salt and freshly ground black pepper, to taste 
• 1 cup shredded cheddar cheese 
• 2 tablespoons chopped fresh cilantro leaves

Try Hearty Sausage Mini Quiche For Brunch

Instructions

• Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. 
• Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. 
• Stir in cheese until melted through, about 1-2 minutes. 
• Serve immediately, garnished with cilantro, if desired.

Notes

*Brown rice can be substituted but cooking time may have to be increased as needed.*

http://damndelicious.net/2014/08/27/one-pot-mexican-rice-casserole/

One Pot Chicken Burrito Bowel

One-Pot Chicken Burrito Bowls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-5

Ingredients

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 tablespoon of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of diced tomatoes, drained
• 1 15oz can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions

1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. 
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed. 
9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Notes

Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.

http://www.number-2-pencil.com/2014/05/22/one-pan-chicken-burrito-bowls/

Gluten and Dairy Free Macaroni and Chees

Gluten and Dairy Free Macaroni and Cheese

• 3 cups gluten free macaroni (we use Bionaturae Organic Elbows Pasta Gluten Free)
• 3 T dairy free butter replacement (we use Earth Balance)
• 2 T Corn Starch
• 1 cup dairy free milk replacement (right now I am really liking Pacific Natural Foods Rice Non-Dairy Beverage, Plain)
• 1/4 cup finely chopped onion
• 1/2 t dry ground mustard
• 1/4 t garlic salt
• 1/2 t salt
• Dash of pepper
• 1 cup Daiya Vegan Cheddar Style Cheese
• gluten free Bread Crumbs  (we use Kinnikinnick Crumbs - Panko Style Gluten Free) 
• Preheat the oven to 350 degrees F and grease a casserole dish.
  Cook the macaroni in salted water according to package directions until almost done but still hard.
  In a saucepan, melt 3 tablespoons Earth Balance.  On medium heat, blend in 2 tablespoons corn starch.
  Stirring constantly, slowly add 1 cup  dairy free milk replacement and stir well until it becomes a smoother texture.  Add the onions, dry ground mustard, garlic salt, salt, pepper and lastly the Daiya Vegan Cheese.
  Cook and stir until the cheese is mostly melted.  It does not have to be completely melted as this will occur when baking the macaroni and cheese.
  
  Mix with the cooked macaroni and turn into the casserole dish. 
  Top with the Bread Crumbs - I like to sprinkle a little extra garlic salt on top.
  
  
  Bake at 350 degrees F  for 35 to 40 minutes (my family likes it extra crunchy).