Ingredients: [FN1]
-1.5 cups of white rice
-1 lime
-Black olives, chopped
-Cherry tomatoes, chopped
-2 orange peppers
-Shredded mexican cheese
-1 chicken breast
-Black beans
-Salsa
-Corn
-2 Serrano chiles
How to prep:
While the rice is cooking (I use a rice cooker and I cannot recommend it enough), start chopping the olives, tomatoes, and serrano peppers, and then saute them in a little olive oil. Add the corn and the beans. Grill the chicken separately, let it sit for a while to keep in the juices, and then chop into little cubes and add to the veggie mix in the sauce pan. Squeeze a half a lime into the veggies. Now, take the orange peppers, slice off the tops, and remove the insides. Pre-heat the oven to 350. Add the cooked rice to the sauce pan, pour in a coating of salsa, and stir continuously until it is all covered and has a nice creamy consistency. Stuff the peppers with the mixture, and then top with cheese. Bake in the oven for about 10-15 minutes, and then enjoy!
Post-eating thoughts:
1. The lime flavor seemed to disappear by the time it was all cooked. I wonder if I should squeeze a little more lime in right before stuffing the peppers.
2. The more you saute the chiles, the more the spice dissipates. I think I need to add these later as well. And on the subject of chiles, dont touch your face after cutting up the peppers. Because while the meal wasn't as spicy as I would have liked, my face was burning up for a few hours after cooking. You live and you learn.
Pics of the before and after: [FN2]
FN1: When I cook, I hardly ever measure precise amounts. I just think about how hungry I am and then try to make the right amount. So listen to your stomachs - its a good guide! Also, as a lawyer, I have a thing for footnotes. Nerdy, I know, but a good place to put in some fun facts.
FN2: Don't judge the use of paper plates. All of my good plates are packed up for my move to NYC.
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