So tomorrow is Valentine's Day, and that's usually perceived as a day on which lovers show their love extra-a-lot. Boyfriend and I, for the past couple years, haven't really made special plans, but it might appear as if we've been celebrating something for the past couple days, what with the home-cooked dinners and ample dark chocolate we've been indulging in.
We'll just call it our own little Carnival! (That being said, although there is a party going on at a friend's house tonight, we'll be watching M. Hulot's Holiday on the couch. Haha!) This dish was festive for the occasion (of Valentine's Day? of Mardi Gras? of the CHINESE NEW YEAR?) and soulful in a Cuban kinda way. I'd recommend it for any dinner at home with a loved one.
Arroz sin Pollo
serves 2 very hungry party animals
3 tablespoons Earth Balance
3/4 cup uncooked long-grained brown rice
1/2 onion, chopped
1 small tomato, chopped
2 tablespoons tomato paste
1/4 teaspoon oregano
2 Gardein Chik'n Scallopini cutlets, chopped
juice of 1/2 a lime
1/2 15-oz. can of peas
1/2 to 1 full 4-oz. can of green chilies (whatever level of spiciness you prefer)
Saute the onion in 2 tablespoons of Earth Balance in a cast iron skillet while the rice and the other tablespoon of Earth Balance simmers. To the softened onion, add the chopped tomato and tomato paste. Add the oregano, the chik'n pieces and the lime juice, cooking that mixture for 6-7 minutes and stirring occasionally.
Add the cooked rice to the chik'n mixture, along with the peas and green chilies. Flatten the top with your spoon/spatula to let the bottom rice get crispy. Add s&p to your taste.
We followed this delicious dish with chocolate-covered sweet plantains and vegan sour cream. A not-so-well-disguised Valentine's Eve dinner! Maybe you can test this on the designated holiday tomorrow...let me know how that goes.
No comments:
Post a Comment