I came, I saw, I veggied. That’s how Latin works, right?
I am going to preface this whole thing by reassuring you all that I’m not going full on vegetarian. I could do that, but I could also walk into the path of an oncoming city bus. I might survive it, but the rest of my life wouldn’t be much fun afterwards, right? Same same.
However, sometimes I just don’t feel like standing in a hot kitchen and filling it with the smells of cooking meat. I mean, it’s sort of a commitment, you know? You’re deciding that this is what you want your apartment to smell like for the next three hours or more.
So, I decided to keep dinner last night really simple. It was kind of an experiment… a tiny seedling of a thought that sprouted into sustenance. But, it turned out pretty delicious so I thought I’d share. This recipe would serve 4 people as a side dish, or two people as a main dish.
Pot to cook the rice
Spoon, spatula, whatever you have handy for stirring and whatnot
Measuring cup and spoons
Knife and cutting board
1 poblano pepper, deseeded, cut in half lengthwise and then cut into slices
2 portobello mushrooms, cleaned of dirt and stems removed, sliced
1 T vegetable oil (canola or whatever you have is fine)
2 C cooked rice (I used brown rice. Brown rice takes forever to cook. If you want to use the boil in bag kind or the microwave kind, I will not judge. This is supposed to be easy, yeah?)
1/2 C of your favorite salsa (I used Trader Joe’s Salsa Verde)
1/3 C plain, non-fat yogurt
1/2 tsp some sort of Latin or Spanish spice blend. I used the paella spice blend I got in my June Hatchery box
Salt and pepper to taste
Mix the salsa into the cooked rice. Set aside.
Mix the spice blend into the yogurt, and season with S & P to taste. Set aside.
Saute your mushrooms and peppers together until the mushrooms have given off their liquid and both ingredients have taken on some color. Season to taste with S & P.
Mound some of the salsa rice into the center of the plate. Arrange some mushrooms and peppers on top. Drizzle the whole thing with your yogurt sauce.
It really doesn’t get much easier than that unless you’re cooking from a box or something, yeah? The salsa really adds a ton of flavor to the rice without much effort at all, and that yogurt sauce gives it a nice, tangy finish.
You could jazz this up even further with some fresh corn, red peppers, maybe some jalapeno if you like it spicier. Much like life in general, it really all depends on how much effort you want to put into it.
It looks like a southwestern-inspired risotto. I like it!