To make it deeper in flavor, you can add some tomato paste, fry it for a couple of minutes with a little oil under it, after the onions/peppers are done, and before adding the other ingredients, stirring constantly. Then, add the liquid etc. and continue on with the recipe.
There also seems to be a lack of seasoning. You, therefore, have options. You can go Italian, or Mexican.
For Italian, add powdered garlic and onion, or maybe even fresh garlic. Then, some dry Italian herbs. You can replace the plain tomatoes with Italian/stewed tomatoes, if you like.
For Mexican, start with the garlic/onion powder and fresh garlic, if you like, then add one or more of the following: chili powder, cumin, taco seasoning. Also, you can replace the diced tomatoes with Mexi-Tomatoes.
You can add 2 other things, to either version...corn (maybe Mexi-corn.), and cheese, either in it, or on top.
⦁ 1 medium green pepper, chopped
⦁ 1 small onion, chopped
⦁ 2 tablespoons butter
⦁ 1 can (14-1/2 ounces) diced tomatoes, drained
⦁ 1 cup chicken broth
⦁ 1/2 teaspoon salt
⦁ 1/4 teaspoon pepper
⦁ 1-3/4 cups cubed cooked pork or chicken
⦁ 1 cup uncooked instant rice
⦁ Optional: Lime wedges and minced cilantro
⦁ In a large skillet, saute green pepper and onion in butter until tender.
Stir in the tomatoes, broth, salt and pepper, and any other seasonings. Bring to a boil; stir in pork/chicken and rice.
⦁ Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.
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