Wednesday, October 16, 2013

Santa Fe Stuffed Peppers and Spanish Quinoa

 I'm going to save you the lame excuses as to why I haven't done a food post in a while and just say that I will start doing them again and more often. Now to the recipe, this dish came to fruition because of a strong craving for spanish cuisine one night. I searched my pinterest for a recipe that would satisfy this craving and came across this one. I thought this was a pretty health conscious choice but I wanted to add some kind of carb to it. I thought of making a mexican rice but thought it would be counter intuitive to eat rice with such a figure friendly dish like stuff peppers. Cue the Quinoa. I figured I could satisfy my rice craving with a tasty quinoa substitute. This make shift recipe came out even better than I could imagine. I probably won't eat spanish rice ever again (lie lol). Any way if you want to know how I made the peppers, check out the recipe above and the recipe for the quinoa and more pictures are below.

For more content and behind the menu footage, check out my Facebook page and follow my instagram @according2trish 

 1 (15 ounce) can stewed tomatoes
1 1/2 cups chicken stock
1 1/4 cups rice
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin
Chives (for garnish) 
1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).

2. Bring to a boil; reduce heat to low.

3.Cover and simmer 25 minutes or unti quinoa is done.
4. Garnish with chives

1 comment:

Thank you so much for your loving comments.
Stay Fabulous!!
Trisha Renée