Tuesday, 10 February 2009

Quick Weeknight Suppers - Mexican Stirfry and Tomato Rice

This Mexican stir fry dinner right here took me under 45 minutes to make and have it on the table....it was one of 'those' busy weeknights when everything and anything wanted to go to hell, taking me along with it.

The kids and I were cold, & tired after a long day and all we wanted was to get something quick to eat and crash for the evening. I wanted to go home and make something because the last thing I wanted to do was get a meal from a fast food place. I can't even go there....the greasy food, the atmosphere....ugh, it was too much for me to handle. I am sure you get my drift!

So off I went to my cosy warm kitchen and started digging, and this is what I came up with.
A Mexican stir fry with some tomato rice, tortillas and guacamole! Perfect!

I had some tortillas and guacamole on hand so all I had to do was saute the veggies and wait for the rice to cook and dinner was served!

Here's what you need: These measurements are only a guideline, use what you have.

1 packet- tortillas, ready to eat guacamole, salsa, sour cream (optional)
1 cup rice- wash and soak for 10 minutes while you prep the veggies.

For the Stir-Fry:
1 onion, 2-3 bell peppers- any color, 1 large zucchini, 1 carrot - I had some shredded carrot in the fridge which I used, 1/2 cup frozen corn,

1 packet- Taco seasoning ( I used a Low sodium One)- use half or to your taste
Black Pepper, a pinch of sugar
1 tbsp- Olive Oil

Chop the onions, peppers, zucchini into long slivers. In a pan, heat some oil and add the onions, let them saute a bit and then add the rest of the veggies and the seasoning. Cook for 7 minutes or more depending how soft you like them, I didn't cook them for too long, because I wanted a tad crunch to them.

For the rice:
1 cup rice- soaked,
1 onion, green peas and 2-3 canned or fresh tomatoes, any other veggies you'd like to add, I added the rest of the carrots in it,
the other half of the taco seasoning packet or a garam masala.
2 cups water,
Salt, Sugar to taste,
1 tbsp- Olive Oil

In a deep pan, heat the oil and add the onions. Add the rice and the veggies along with the seasoning and let it cook until done.

Serving Suggestion: Warm up the tortillas, spoon the filling inside and fold over, top off with guacamole and salsa with the rice on the side.

Boy,am I glad I made this, it filled us all up and it was a much better option than the greasy take outs...! Home cooked meals really do work wonders, don't they? I calmed down considerably after this meal! :)

Bookmark and Share


Search this Blog: