Tag Archives: Tomato sauce

Stretching your pesos: Fat Dude’s Mexican fiesta, Part 2—Rice bowl with braised chicken and pickled red onion

mexican_ricebowl

My main problem with restaurant rice bowls is the amount of rice they use. I’ve flipped out a rice bowl from Flame Broiler before and counted full 2 cups of rice. That’s 400 calories of non-nutritious filler before you even get to the stuff on top.

A better serving of rice is 1/2 cup, which will leave you with enough grains to feel substantial without drowning the dish in carbs. With less rice in the mix, you can fill up the bowl with better ingredients including lean meats and veggies. Brown rice would be best, but I’m still working on giving up white rice and pasta, which is hard for me anyway, because I don’t eat much of either so I think

Here’s a recipe that will leave you with four rice bowls:

Make the rice, Chef Brian’s version: Saute 1/2 onion, small diced, adding 1/2 t ground cumin and 1/2 t ground coriander. Add 1 cup of rice and mix well. Use a ratio of just under 2 cups of liquid (chicken stock or water), subbing in 2/3 cup of the amount of water with tomato sauce–preferably El Pato brand, which has some good spice to it. Throw some frozen peas and carrots in too if you’d like.

Bring the contents to a boil, then reduce the heat to low and simmer for about 20 minutes.

While the rice is cooking, pickle the onion: Slice 1/2 red onion into thin slices and coat with a healthy pinch of salt and the juice of 3/4 of a lime. Give it a few stirs within the 20 minutes the rice cooks and by the time that’s ready, so will the onions.

Prepare the chicken (recipe here): Instead of shredding the chicken as we did for tostadas, cut the meat into larger chunks. Use 1/2 chicken breast for every serving–2 breasts total. Warm the chicken in a pan with a little cooking spray, 1 can of black beans, drained, and 1/2 cup of frozen corn kernels.

Assemble the bowl: When the mix is warm, add it to the rice and scoop into bowls for serving. Garnish with the pickled onion, a sprinkle of cotija cheese, cilantro and a squirt of lime from the remaining 1/4 you saved.

Up next: Poached shrimp with cotija-lime corn!

Cheap ‘n’ easy: Marinara (or meat) sauce and parmesan polenta

A bunch of my ingredients for Week 29: Salads that don’t suck went bad prematurely, and because I’m on a budget like most everyone else, I chose to postpone the blogging and use my remaining food dollars on meals that I could stretch over a few days.

One of my favorite cheap meals is homemade marinara sauce or meat sauce over parmesan polenta. If you buy grits or polenta once,  you pretty much have grits or polenta in the pantry for a while. Marinara sauce can be made with a couple of cloves of garlic, an onion, tomato paste and tomato sauce.

You can add meat, or pretty it up with fresh parsley or a couple of extra ingredients, but if you need to be cheap about it, you can get outta dodge with a handful of meals-worth of flavorful sauce for about $3, maybe less.

Keep reading to see how easy it is. Continue reading Cheap ‘n’ easy: Marinara (or meat) sauce and parmesan polenta

Week 6, Meal 2: Red chicken enchiladas with queso fresco and pickled red onion

It’s funny how authentic Mexican food contains very little soupy sauce or loads of cheese.

Take Week 6, Meal 2: Red chicken enchiladas with queso fresco and pickled red onion for example. These are hearty enchiladas, complete with tons of smoky red sauce and a smattering of cheese crumbles — a far cry from the calorie-laden enchies at El Torito, Cafe Rio, etc.

Try these when you’ve got the craving for great Mex, without all the fat. Continue reading Week 6, Meal 2: Red chicken enchiladas with queso fresco and pickled red onion

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