RICE! It not only spans across all 3 meals, but is universally loved across the world! One pot & a handful of ingredients is all you need for each of these 3 winning dishes.
Coconut Rice Pudding:
• 1 cup whole milk
• 1 can Full fat coconut milk
• 1/2 teaspoon ground nutmeg
• 4 packets (2 tablespoons) unsalted butter
• 3/4 cup short grain white rice
• 8 (1/4 cup) sugar packets
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 1 mango, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• pinch cayenne
1. Whisk together coconut milk and whole milk and nutmeg.
2. In a sauce pan, melt butter add rice and sauté for 2 to 3 minutes, on low heat, make sure not to brown the rice. Pour in milk mixture and stir. Cover and cook until most liquid is absorbed, about 20 minutes.
3. Stir in sugar, vanilla and salt. Remove from heat. Pour into bowl. Let cool slightly. Can eat warm or top with plastic wrap. Refrigerate.
4. In a small bowl, add mango, salt, cinnamon and cayenne. Remove plastic wrap from rice and top with fruit. Serve.
Sofrito Chicken & Rice:
• 2 tablespoons vegetable oil
• 4 drumsticks
• 4 chicken thighs, skin on
• 1 tablespoon chili powder
• 2 teaspoons kosher salt, divided
• 1 ½ teaspoon ground black pepper, divided
• 1 large onion, small dice
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 red bell pepper, small dice
• 1-28oz can diced tomatoes
• 2 cups chicken stock
• 1 cup long-grain white rice
• 1 cup green olives, pitted
• Juice of 1 lemon
1. Preheat the oven to 375°.
2. In a large cast iron skillet, on medium high heat, add vegetable oil. Sprinkle chicken with chili powder, 1 teaspoon salt and 1 teaspoon pepper Add the chicken to the skillet. Brown chicken, about 4 minutes per side. Remove to a plate.
3. Add the onion, garlic, jalapeño, and bell pepper to the skillet and sauté until the onion is soft, about 8 minutes. Add the tomatoes with all the juice. Saute until tomato starts breaking down, stirring frequently.
4. Add the chicken stock and bring to a boil. Stir in the rice, 1 teaspoon of salt and ½ teaspoon black pepper. Turn heat down and bring to a simmer.
5. Arrange the chicken pieces on the rice, skin side up. Toss in olives. Simmer for 25- 30 minutes until the chicken is just cooked through and the rice is tender and has absorbed the stock.
6. Preheat the broiler. Place skillet under broil to crisp chicken skin. Remove from broiler and squeeze lemon juice over entire dish. 7. Fluff rice with fork. Serve.
• 1 tablespoon extra virgin olive oil
• 8 ounces smoked sausage
• 1 large onion, small chopped
• 1 red bell pepper, small chopped
• 2 garlic cloves, minced
• 1 1/2 cups medium grain rice
• 2 cups seafood stock
• 1 cup water
• 1-15 oz can diced tomatoes
• 1 pound frozen calamari rings
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon turmeric
• 1 cup frozen peas
• 2 tablespoons chopped parsley
1. In a cast iron, on medium high heat, add oil. When hot, sauté chorizo until brown on both sides, about 2 to 3 minutes. Remove and set aside.
2. Add onion, pepper, and garlic and sauté for 4 to 5 minutes.
3. Add rice and stir to toast, about 3 minutes. Stir in seafood stock, water, diced tomatoes, with all juices, salt, pepper, and turmeric. Stir until combined. Bring to a boil. Top with calamari rings. Cover with foil and let simmer, until all liquid is absorbed. 4. Remove foil. Top with peas. Stir and sprinkle with parsley.