Thursday, March 11, 2010
Ahh, it's Foodie Friday again. I am enjoying participating in this wonderful party each week. It is hosted by Michael Lee West and her ever gorgeous blog Designs By Gollum. Once you're done here, do go over and see all the wonderful treats there. You're sure to find something you'll just love! I haven't been let down yet!
This is such an easy, easy meal and it is, as my Ethan would say, sooooooo tasty. It’s also quick and requires so little preparation. With six children always on the go it’s nice to have some really quick and tasty meals.
Cheesy Chicken Chorizo w/ Spanish Mexican Rice and Mexi-Salad
Remember I usually cook for eight so you may want to ½ this recipe. We had a guest and I cooked for nine tonight and there were leftovers.
3 packages Chorizo sausage (I used 2 pork and one beef)
9 boneless, skinless chicken breasts cut into small chunks or bite sized pieces (you could use tenderloins too and leave them as strips)
1 tblsp butter (optional)
8 oz. shredded Jack cheese Monterey
Add chorizo and chicken to a non-stick (preferable) skillet and cook on medium to medium-high until chicken is cooked through. Garnish liberally with shredded Monterey Jack cheese.
I admit, I used store bought rice here…I’ve sprung and prepared homemade Spanish rice before but this is sometimes just too easy…especially when the kids are coming and going to their various jobs, school, sports and music activities.
2 packages Knorr Fiesta Sides Mexican Rice
1 package Knorr Fiesta Sides Spanish Rice
(Mix and cook according to package directions, it’s just water and a tad of butter)
We all decided that plain rice would be just as delicious, especially if you want to serve the chicken chorizo mix over it as it creates juice and is somewhat spicy. Another idea may be to use 1/2 plain rice and one package of the flavored rice...just suit your taste. This rice mixture as I made it was a bit spicy.
I mix this up a lot when we have Mexican food because generally there are not many greens with Mexican and I like getting them in whenever possible…plus this is really good! All my kids and Shawn love it.
Romaine or Iceburg Lettuce
Fresh Spinach leaves
(really whatever greens you’ve got on hand)
Mexican seasoning (found in the spice section at the grocery store)
Shredded Cheddar/Jack Cheese
Crushed tortilla chips
I make homemade Ranch dressing (bottled is fine too) and add that to the greens to toss. I then sprinkle generously with Mexican seasoning, toss in the shredded cheeses and chips and you’re ready to go.
You could also add tomatoes, corn, green onion…whatever you like. It’s the Ranch mixed with the Mexican seasonings and crushed tortilla chips that give this basic salad a Mexican flare.