1 cup rice
3 tbsp. butter
1 tsp. cumin
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp pepper
2 cups water
1/4 cup onion
1/4 cup bell pepper
15 oz diced tomatoes, canned or fresh, with juice
Using a skillet, melt the butter on medium heat.
Add rice and saute until golden brown.
Add remaining ingredients.
Bring to a boil, stirring only once.
Cover and reduce heat to low simmer.
Allow to simmer for approximately 20 minutes or until rice is tender. Do not stir.
Fluff with a fork and serve.
Mexican Potato Fritatta
1 tsp. olive oil
1 Tbsp. butter
12 oz red potatoes cut into 1/2 inch cubes
6 large eggs
1 cup salsa
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese
Sour cream (optional)
1. Preheat oven to 425. In a 10-12 inch skillet with oven safe handle (or you can cover your handle with foil), heat oil and butter over medium high heat. Add potatoes and cook, covered, until potatoes are tender and golden brown, about 10 minutes, stirring occasionally.
2. Meanwhile, in medium bowl, beat eggs with 1/4 cup salsa, salt and pepper. Stir in cheese.
3. Stir egg mixture into potatoes in skillet and cook over medium heat, covered, 3 minutes or until egg mixture begins to set around the edge. Remove cover and place skillet in the oven; bake 4 to 6 minutes, until frittata is set.
4. To serve, transfer frittata from skillet to cutting board. Cut into wedges and top with salsa and sour cream.
Makes 4 main dish servings.
If you need more easy, one dish recipes, head over to Kitchen Stewardship for a list of ideas.