Fiesta Pork & Pepper Jack Rice

Give your pork a kick with this quick and easy dish. Makes 2 big servings... or can easily be doubled for more!

Serve up on some Southwest tortillas for a great party food or changeup for leftovers. Yum!


Ingredients:
2 T EVOO
About 3/4 lb. boneless pork loin, halved lengthwise & thinly sliced crosswise
1/2 T chili powder *I use Penzeys Medium Hot Chili Powder
Salt & pepper
1/2 a red bell pepper, cut into strips
1/2 bunch green onions, green part thinly sliced & white part finely chopped
1 C rice
1/4 C heavy cream
About 1 C shredded pepper jack cheese
1 C corn kernels

1. In a medium pot, start 2 C water to boil while you prep your veggies & meat. When water boils, salt it & add rice, reduce heat & cover.
2. In a large skillet over med-high heat, swirl 1 T EVOO to coat the pan. Add pork in a single layer then season with chili powder, 1/4 tsp salt & 1/8 tsp pepper. Cook, stirring, until browned, 2-3 min. Transfer pork & any juices to a bowl & set aside.
3. Add remaining 1 T EVOO, bell pepper & finely chopped green onion to skillet & cook, stirring, until crisp-tender, about 2 min. Add corn & cook a minute longer.
4. Remove rice from heat when done. In a small saucepan, heat cream over medium heat & stir in cheese. Stir frequently until cheese is melted & you have a creamy sauce then stir into rice & keep warm.
5. Return pork & any juices to the skillet & cook until heated through. Stir in sliced green onions then serve with rice.

Easy Oven-roasted Chicken & Veggies

This is a quick & easy weeknight dinner!

Ingredients:
About 4-5 pounds chicken pieces on the bone
5-6 carrots, cut in 2 and halved lengthwise
1 onion, quartered or cut into large chunks
salt & pepper
EVOO
2 C long grain rice
1/4 C chopped fresh parsley
2 oz slivered almonds

1. Preheat oven to 450 degrees and arrange chicken, carrots & onion in a single layer on foil lined baking sheet. Drizzle with EVOO & toss to coat. Salt & pepper everything and roast in oven for about 30 minutes, until juices run clear.
2. Meanwhile, salt 4 C water and add rice. Bring to a boil, reduce heat & simmer about 20 minutes, until rice is done. Stir in parsley & almonds.
3. Arrange chicken & veggies over rice on a serving platter and pour pan juices over the top.

**Substitution note: In place of rice, add small red potatoes, halved to veggies for roasting!

Enjoy!

Quick Skillet Fried Chicken with Roasted Garlic Rice

I threw this together for dinner tonight and it turned out so good that I thought I'd share! It's a fast and easy dinner for two (but the rice makes enough for 4 so you can always do more chicken or have some for leftovers!)

Ingredients:
2 boneless skinless chicken breasts, thawed and marinated w/ Italian dressing
About 1/2 C flour
1/2 tsp garlic powder
15 or so turns of freshly ground black pepper
1/4 tsp salt
1/4 tsp crushed rosemary
2 T olive oil
1 C long grain white rice (Basmati or Jasmine are my favorite)
1 can Swanson's Roasted Garlic Chicken Broth
1 pat butter

1. Put rice and chicken broth in a small pot with a pat of butter and cook according to package directions.
2. While rice is cooking, blend the flour, garlic powder, pepper, salt & rosemary in a ziplock bag.
3. Heat oil in skillet. Once hot, put chicken in ziplock and coat with flour mixture. Place chicken pieces in hot oil and fry on both sides until cooked through. Remove to paper towels.

That's it! The rice should be done about the same time the chicken is. Serve with your favorite salad and garlic bread. Yummy and healthy!