QuadShotz
Banned
I haven't done a nice healthy dish like this in a while being that it's summertime, but my body is telling me I need it. Oh yeah, and it's awesome too. :-)
I didn't really use a recipe, but I'll try to lay it out for ya.
Ingredients:
(Not all ingredients are pictured)
Ok, prepped all the veggies first.
About 1/4" cubed for the sausage, onions and mushrooms and a bit smaller dice on the other veggies.
Heated up some EVOO in a pan to a nice shimmer, then piled in the veggies, garlic, shrooms, and sausage. Gave it a toss or too to get them coated, and then added all the dry spices and s&p.
Continued to basically stir-fry them all until the onions were almost done...a bit shy of translucent. We want some crunch left as they're still gonan be cooked with the rice.
Now, add all the rest of the ingredients and mix well.
Bring to a boil, then reduce the heat until it just barely simmers and cover tightly. (use some plastic wrap on the pot under the lid if your lid doesn't seal well - this is to steam the rice effectively.)
Cook for approx. 15 min. then turn the heat off. DON'T UNCOVER!
Let it sit and steam for around 10-15 mins, then take a peek...it should be nearly all absorbed now. Stir/Fluff up the rice with a fork, and you're done. :-D
All soaked-in, fluffed up, and ready to rock.
That's all folks.
It's pretty dang hotttt and just packed full of flavors.
And it only took about 30 mins. :-)
Skol!
I didn't really use a recipe, but I'll try to lay it out for ya.
Ingredients:
(Not all ingredients are pictured)
- approx. 1.5 C. Jasmine Rice
- 1 Cooked Sun-Dried Tomato & Basil Chicken Sausage (casing removed)
- 1 medium Walla Wala Sweet Onion
- 1 large stalk Celery
- 2-3 Orange Habaneros
- 2-3 Jalapenos
- approx. 3-3.5 C. Organic Beef Broth
- 1 can of Diced Tomatoes w/ Caramelized Onions
- 1 Tbls. of Chiliman's GPS
- 4-5 Crimini Mushrooms
- 2 Cloves Crushed Garlic
- 1/4 tsp. each of sea salt & black pepper
- 1 tsp. Mexican Oregano, crushed.
- 1 tsp. hot chile powder
- 1/2 tsp. Chipotle Powder (chile meco)
- 1 tsp, Cayenne Powder
- 1/2 tsp. Cumin
- 4-5 fresh Sweet Basil Leaves, rough chopped
- 1/4 tsp. Granulated Garlic
- 1/2 tsp Curry Powder
Ok, prepped all the veggies first.
About 1/4" cubed for the sausage, onions and mushrooms and a bit smaller dice on the other veggies.
Heated up some EVOO in a pan to a nice shimmer, then piled in the veggies, garlic, shrooms, and sausage. Gave it a toss or too to get them coated, and then added all the dry spices and s&p.
Continued to basically stir-fry them all until the onions were almost done...a bit shy of translucent. We want some crunch left as they're still gonan be cooked with the rice.
Now, add all the rest of the ingredients and mix well.
Bring to a boil, then reduce the heat until it just barely simmers and cover tightly. (use some plastic wrap on the pot under the lid if your lid doesn't seal well - this is to steam the rice effectively.)
Cook for approx. 15 min. then turn the heat off. DON'T UNCOVER!
Let it sit and steam for around 10-15 mins, then take a peek...it should be nearly all absorbed now. Stir/Fluff up the rice with a fork, and you're done. :-D
All soaked-in, fluffed up, and ready to rock.
That's all folks.
It's pretty dang hotttt and just packed full of flavors.
And it only took about 30 mins. :-)
Skol!
