Tuesday, March 6, 2012

Sweet N Spicy Rice

Sweet N Spicy Rice is a dish I invented when I didn't have much available in the house to produce dinner.  It was so yummy that I've made it many times now and it's a dinner favorite.

I was always taught "one starch at a time, " and that combining rice, corn and potatos was not really something that was done.  So first, let me warn you - I have broken the rules.

Here's how to make it.

First - start with these ingredients (can you tell I am a Trader Joes die hard?) - both my sister and my daughter work at TJs but not at the store where I shop : (

1.  A yam.  I suppose you could you could substitute a sweet potato - I can't tell the difference
2.  Frozen corn - I use TJs organic yellow
3.  Rice - I used a TJ box of rice pilaf (often I use brown basmati or brown boil in a bag rice)
4.  TJs Spicy Jalapeno Chicken Sausage (other flavors of chicken sausage are available but this one is my hands down favorite and I am not someone who eats chicken often or even meat often)
5.  Earth Balance (other butter product may be substituted, I LOVE EB and use it for virtually all my cooking and even some baking)
6. oil (your favorite variety)

NOTE:  This time I used a rice with a flavor packet.  Often I don't.  If I don't use a flavor packet when cooking the rice, I use a vegetable bullion cube (the brand in the photo is my favorite and I use it for all multitude of cooking) and a bit of earth balance to flavor the rice once it's cooked.

The Steps.

WHILE YOU'RE COOKING:  Treat the cook~ Pour yourself a yummy glass of wine to enjoy while you're cooking.  I had a recently opened bottle of Menage a Trois red wine that did the trick just fine.  I also enjoyed a little snack of my FAVORITE cheese!

I swear this is the yummiest cheese I've ever had.  It's called Toscano - and it's dipped soaked! in Syrah - and oooohhhh the flavor, yes, it's Trader Joes.  I swear I do not get any kick back from TJs.

1.  Peel the yam. 

Cut it into bite sized chunks. 

Boil it until soft but not mushy, the chunks should hold their shape after cooking.  Drain, set aside.

2.  Cook the rice according to package directions and/or follow the "NOTE" above.  Set aside.

3.  Heat the frozen corn, I add a bit of EB, salt & pepper

4.  Slice the sausage into fat coins. 

Brown them in a skillet with 1t of oil. 

I used olive oil. 

I cook the sausage with a lid on the skillet to reduce splatter

but I lift and stir the little sausage coins often to create crispiness on all sides.

5.  Once the sausage is cooked, add in the yam, corn and rice.  Gently mix.  Voila - dinner.

For all my vegan followers (and family) consider substituting the spicy sausage with a vegan sausage or spicy tofu.

Add a salad on the side and you're ready to eat.

Here's my favorite salad: mixed greens (organic baby romaine, organic baby spinach and organic shredded cabbage) with shredded carrots, walnut pieces, chopped avacado, crumbled blue cheese and cherry tomatos.  I drizzled my favorite dressing on top: Newman's Own - Rasberry Walnut Viniagrette - YUM!

Dinner was delish - enjoy yours!
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