1 to 1.5 cups cooked rice (cook the rice the day before and store it covered in the refrigerator)
half of an onion, chopped
1 bell pepper, with seeds removed and diced
1 jalapeno pepper, with seeds and pulp removed and chopped
0.5 cup corn kernels (fresh, frozen, or canned and drained)
0.5 cup canned beans (pinto, black, or white beans, drained)
1 small tomato, chopped
1/4 cup cilantro leaves, chopped
1/4 cup grated sharp cheddar cheese
1 tbsp cooking oil
1 lime for the lime juice to be served with the dish
1 tsp chili powder (Mexican or Korean)
0.5 tsp garlic powder
0.5 tsp salt
0.5 tsp ground cumin
black pepper to taste
Wash, dry, and cut all the vegetables as required.
Take the rice out of the refrigerator and use either a fork or clean fingers to separate any lumps of rice.
Mix the seasoning ingredients in a small dish and set aside.
Heat the cooking oil in a non-stick skillet with medium/high heat.
Cook the chopped onion and jalapeno pieces in the cooking oil until fragrant.
Add the bell pepper pieces and corn kernels, stir well.
Add the drained beans, stir well. Add the seasonings and mix well.
Add the cooked rice and mix well.
Add the chopped tomato pieces and cilantro leaves. Gently mix well. Make sure all ingredients have been cooked through.
Turn off the heat and add the grated cheese. Mix well and let the latent heat melt the cheese.
Spoon the fried rice onto two plates. Add additional cilantro leaves on top as a garnish.
Cut the lime into two halves or four wedges and place each on each plate just before serving.
1. This fusion rice dish recipe is my creation inspired by the Stuffed Bell Peppers recipe of Ms. Donnam on Allrecipes.com.
2. Actually, the amount of each ingredient is very flexible. Ground beef or diced poached chicken meat can be added between Steps 5 and 6.
The cheese can be omitted if you do not like cheese.
3. The fresh lime juice brightens the whole dish up.
4. To those of us who are tired of the traditional Chinese fried rice, this dish offers a wonderfully different flavor.
1 cup of uncooked rice
1 can of chicken broth (14 oz.)
1 - 2 tbsp. of chopped green onions
1 cup of frozen mixed vegetables (peas, carrots, and corn, etc.)
Cooked meat from two chicken thighs (please refer to the Cold Cut Chicken recipe on this site)
1 tbsp. of soy sauce
1 to 2 tsp. of sesame oil (optional)
Rinse rice under tap water, drain, and cook it in chicken broth (add water if needed).
Put cooked rice in a covered container and store in the refrigerator for 24 hours.
Beat eggs and season with salt, mix well.
Thaw frozen vegetables. Run them under tap water and drain well.
Cut cooked chicken meat into cubes (size similar to that of the frozen vegetables).
Take rice out of the refrigerator. Use a fork or clean fingers to loosen any lumps of rice.
Heat some oil in an omelet pan over high heat. Fry the beaten eggs until just set. Set aside to cool and dice into little pieces.
Heat some oil in a deep saute pan or a large saucepan over high heat. Add frozen vegetables and cook for around 30 seconds.
Add rice and soy sauce, mix well to coat all the rice with the soy sauce.
Add cooked chicken meat and diced egg pieces. Mix well and cook until heated through. Taste and add more soy sauce if needed.
Add diced green onions. Mix well.
Remove from heat. Add sesame oil if desired. Mix well and serve.
8 oz. penne rigate
8 oz. light parmesan Alfredo sauce (half of a 16-oz. jar)
8 oz. celery stalks or around 1 lb. asparagus
1 store-bought roasted chicken leg quarter
1 large tomato
Grated parmesan cheese (optional)
Black pepper (optional)
2 to 3 tbsp. Chopped fresh parsley (optional)
Boil a large pot of water. Add penne rigate, a pinch of salt, and four to five drops of cooking oil to
boiling water. Let the pasta cook uncovered. Stir occasionally. When the pasta has been cooked al dente or cooked
through (according to your preference), drain and set aside.
If you are using asparagus stalks, for each one, wash, hold the tough end (i.e., the bottom) in one hand and
hold the middle of it in another. Bend it and break it naturally into two parts. Discard the tough end and slice
the kept stalk thinly (at most half a cm in thickness, if not thinner). Do not slice the tip or else the tip will fall apart.
If you are using celery stalks, wash and break each stalk in the middle, remove any rough fiber from the surface
and slice thinly (at most half a cm in thickness, if not thinner).
Wash, dry, and cut the tomato into bite-size pieces.
Remove meat from chicken leg quarter and cut meat into bite- size pieces.
Heat around half a teaspoon of cooking oil in a skillet at medium-high heat.
Add celery or asparagus pieces. Stir and cook for around one minute. Add tomato and chicken pieces. Add chopped parsley, if desired.
Stir and add drained penne.
Add Alfredo sauce, stir gently and cook until all ingredients are cooked through.
Serve on two plates. Add grated parmesan cheese or black pepper, if desired.
Ingredients for Cooking the Rice:
1 cup long grain rice (rinsed and drained well)
1 14.5-oz. can diced tomatoes (or diced tomatoes with green chilies)
2 tsp. beef bouillon powder
4 oz. tomato sauce (half of an 8-oz. can)
3/4 8-oz. can water
Ingredients for Cooking the Vegetables:
1 onion (chopped)
1 bell pepper (cut into small pieces)
3 celery sticks (thinly sliced)
2 small zucchini (cleaned, ends removed, and thinly sliced)
6 oz. white mushrooms (cleaned, stems removed and sliced)
6-7 oz. firm tofu (this is around ½ of a container of tofu, drained and cubed)
A few bunches of cilantro or flat-leaf parsley (ends removed, washed, and chopped)
1 beaten egg (2 eggs if you want it to be richer)
3 tsp. cooking oil
Ingredients for the Sauce:
4 oz. tomato sauce (the other half of an 8oz. can)
2 tbsp. tomato ketchup
3 tbsp. hoi sin sauce
1 tsp. brown sugar
1 tsp. black pepper
1 to 2 tsp. garlic powder (depending on how much you like)
¼ to ½ tsp. paprika (optional, depending on how hot you want the dish to be)
¼ to ½ tsp. cayenne pepper (optional, depending on how hot you want the dish to be)
¾ to 1 tsp. ground thyme
salt to taste
Two days before the day the Jambalaya is put together and served:
(1) Open an 8oz. can of tomato sauce. Save half of it in a glass jar. Cover the glass jar and put it into the refrigerator.
This is to be used for the sauce later.
(2) Empty the other half of the can of tomato sauce by adding the remaining sauce to the rice. Fill 3/4 of the 8oz. can that used to hold the tomato sauce with water and add it to the rice and the rest of the ingredients for cooking the
rice. Cover and put into the refrigerator overnight.
One day before the day the Jambalaya is put together and served:
(1) Take the rice mixture out of the refrigerator and cook it until done (either on stove top or in an electric rice cooker).
If the rice cooker stops cooking when there is sauce not incorporated into the cooked rice yet, use a wooden spoon to stir the rice
mixture, so that the sauce is distributed evenly. Push the button to start the cooking again. When the rice cooker stops again, do not
open the lid and let the rice continue to cook for at least fifteen more minutes.
(2) When the cooked rice has cooled off, put it into another glass container, cover and put into the refrigerator overnight.
On the day the Jambalaya is put together and served:
(1) Two hours before cooking, take the cooked rice out of the refrigerator. Let it get to room temperature. Use a fork to loosen
any lumps of rice.
(2) Heat one teaspoon of cooking oil in a pan over medium-high heat. Pour the beaten egg into the pan, move the pan to spread
the egg mixture, so that the egg will cook in a thin layer. When the underside is cooked, flip the egg to cook the other side. Do not
overcook. Move the cooked egg to a plate to cool off.
(3) Slice or chop the vegetables as indicated under “Ingredients.”
(4) When the cooked egg is cool enough to be touched, chop it into small pieces.
(5) Mix all the dry ingredients for the sauce together in a small bowl. Mix all the wet ingredients for the sauce together in the
glass jar that is holding the 4 oz. of remaining tomato sauce.
(6) Heat 1 teaspoon cooking oil in a deep pan over medium-high heat. Add the chopped onion. Cook until you can smell the aroma from
the onion. Add the bell pepper, celery, and zucchini pieces. Stir while the vegetables are being cooked. Add the dry and wet ingredients
of the sauce. Mix well and cover. (Do not need to add water because the vegetables will sweat.) Let it cook for around 3 minutes. Add sliced
mushrooms and tofu pieces. Mix well and cover again.
(7) Heat 1 teaspoon cooking oil in a separate deep pan over high heat. Add the rice and stir-fry. Add the chopped egg pieces. Mix gently.
When the rice has been cooked through, turn off the heat.
(8) Remove the lid from the pan of cooking vegetables. Keep cooking if the zucchini pieces are not yet soft enough. Add cilantro pieces.
Mix well. Turn off the heat.
Serving the Jambalaya:
Put some of the cooked rice onto a plate. Add the vegetables (with some sauce) on top of the rice. Add more chopped cilantro for garnish,