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Zabet's Cheap Eats #5Yellow Rice and Chicken Stuffed Green Peppers
Yellow Rice and Chicken (Arroz con Pollo) is a Cuban staple in my family's repertoire. Usually it's made in one big pot, but I decided to stuff these peppers because I thought it would be pretty. We made it cheaper by omitting the chicken, but if you want to add some, brown it before sautéing the veggies and add a little more oil if you need it once the veggies are in.
1/2 Tbsp butter or olive oil
2 onions, chopped ($0.88)
2 cloves of local, organic garlic, minced ($0.16)
1 medium local, organic zucchini, chopped ($0.99)
3 small local, organic roma tomatoes, divided ($1.17)
1/2 tsp salt
1 bay leaf
1 Vigo "seasoning and coloring" packet*
2 scant cups chicken broth (or veggie broth; $1.75)
1 cup dry quinoa ($1.50)
8 local, organic green bell peppers ($4.56)
Rinse your quinoa well (even if it says it's pre-rinsed) before starting. The seeds are coated with a bitter-tasting layer (naturally made by the plant) to discourage insects from eating them. An extra rinse is always a good idea.
In a large saucepan, sauté onions and garlic in oil until golden. Chop two of the tomatoes.
Add the chopped tomatoes and the zucchini to the pan, sauté two more minutes.
Add salt, bay leaf, and seasoning packet* to the pan and stir to coat vegetables.
Add chicken broth. Stir to pick up any brown on the bottom of the pan. Raise heat and bring to a boil.
Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes. Remove from heat. If it looks a little wet (it should be the consistency of cooked rice), let it sit for 5 minutes before stuffing the peppers.
Slice remaining tomato. Stuff peppers and garnish each with a tomato slice. Place in a lightly greased dish and cover with lightly greased foil. Bake for 20-30 minutes at 400 degrees, or until peppers become a darker shade of green.
Makes four servings of two stuffed peppers each
Total cost for the whole shebang: $11.01
Cost per serving: $2.75
*If you can't find any of this, you can substitute a few threads of saffron and a 1/4 tsp sweet paprika. And honestly, yours will probably taste better. The Vigo has MSG in it and not enough saffron.
thus proclaimeth the Zabet 3:28 PM 0 comment(s)
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