last night for dinner, i was feeling like mexican, so i whipped up a quick mexican stir fry. though i love cooking (from scratch), i took some short cuts - like using a boxed rice mix - in order to save time and energy. overall, the reviews were good, and craig and i both filled our plates more than once!
here's what went down:
1 box goya spanish rice mix - arroz con tomate
1 medium vidalia onion, chopped
2 red lombak peppers (i.e. mild cayenne)
1/2 cup baby portabellas, chopped
1/4 pound lean ground turkey
1 cup chopped romaine (optional)
1 tbsp chopped garlic
1 tsp red curry
salt to taste
olive oil
toppings:
avocado
salsa
cilantro or basil
1. get the rice going according to box's instructions, so it can cook while you prepare the stir fry.
2. saute the onions, peppers and mushrooms in a bit of olive oil. season with garlic, curry and salt. continue to saute until onions are translucent and veggies are beginning to brown.
3. create space in the center of the pan and add a bit more olive oil and the turkey. season turkey with a bit more salt and cook until turkey is cooked completely.
4. allow stir fry to cool slightly and add in some chopped cilantro (i was completely out of cilantro, so i used some basil from our garden, which did the trick nicely!)
5. when rice is done, fluff it lightly before serving.
6. assemble plate: romaine covered with rice & stir fry mixture and topped with chopped avocado and salsa. yum!
this recipe makes approx. 4 servings. meaning craig and i both had a hearty dinner and there was still enough for our lunches the next day : )
want some more simply delicious dinner ideas? check out vegetables & vodka {here}. a FREE e-cookbook filled with healthy dinners and low-cal cocktails!
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