Tuesday, March 16, 2010
Chipotle Chicken and Caulirice
Mexican night at our house. I had some Chipotle Chicken in the freezer. That makes a really quick entree. Because that is so easy, I made a variety of sides. Christian, got his carbs as nachos. John had a quesadilla made with a Joseph's Lavash bread. No cheese for me tonight, so I had the Caulirice and a bit of salad.
The Caulirice was a bit different than usual. I steamed fresh cauliflower, then used my Pampered Chef Mix and Chop to dice it up finely. (that gadget is featured in this month's newsletter) That way, I could chop it right in the pan, and not mess up a food processor. Less to wash is always good...especially when I need to get dinner cleaned up before Lost starts. I then sauteed the cauliflower with a roma tomato and some chopped fresh cilantro. Real butter made the flavor incredible. Because the meat was highly spiced, I wanted the Caulirice to be more subtle than usual, when I often stir in salsa. It was really good with the buttery flavor coming through. Christian is an avowed Caulirice hater, so I didn't get a thumbs up from him. Oh well, it is hard to please everyone! John and I both liked it though. Even better with a dollop of sour cream.