Tag Archive : Rice

omgsdfwfood - Poblano rice

Since 2009, food lovers, bloggers and the like have convened at the International Food Bloggers Conference (IFBC) to explore food, writing, and technology, all while indulging in some of the best wine and food anyone can find at a conference. This year, I am partaking in the fun and leaving Bear and Poblano and Onionthe cats to fend for themselves for a few days. To ensure the refrigerator doesn’t grow something funky, I decided to create a lil’ something from what we had already in the fridge and leave a good meal behind.

I started out with a large onion and three beautiful Poblano peppers just hanging out ready to be consumed. I French cut the onion and julienned the Poblano, then added about six large cloves of chopped garlic to the mix.

omgsdfwfood Poblano and Onion WellIn a large skillet, I heated up a tablespoon of vegetable oil on medium high heat and then added the mixture to sautee until the onions started to get translucent and the Poblanos became relaxed.

While that was going, I chopped a couple of chicken breasts into bite size pieces and then seasoned the chicken with Knorr Caldo de Pollo (chicken bouillon a la Mexicana), cumin powder, and garlic powder. I didn’t add salt omgsdfwfood Poblano Arroz con Pollobecause the bouillon has loads of salt. Once the onion and Poblano mixture was nice and tender, I created a well in the center of the pan and then added the chicken to the center. After the chicken began to start browning on one side, I stirred it all together and created another well.
This time, I added 3/4 cup of white rice to the well and allowed each grain to be coated with some oil and to be toasted up nicely. Once the rice started to turn from opaque to a solid white, I went ahead and combined everything together, making sure to scrape the bottom of the skillet to lift up any fond (yummy tasty bits that get stuck to the pan when cooking).

omgsdfwfood Poblano Arroz con Pollo2In a measuring cup, I added the remaining Poblano Arroz con Pollo3smoky salsa I had made a few days ago, along with two tablespoons of table cream, making about 1 cup of liquid and then added hot water to the mixer to make it just over 1 1/2 cups total. You can use tomato sauce, chicken stock, or even use some of your favorite jarred salsa that you have on hand, as long as it totals double the amount of rice. I simply used what I had on hand. I added the liquid to the skillet and combined well, scraping the bottom of the skillet once again to incorporate that delicious fond.

omgsdfwfood Poblano Arroz con Pollo4Immediately, I covered the skillet and reduced the heat to medium low and left to simmer covered for 25 minutes. Whatever you do, DO NOT remove the lid. The key to perfect rice, alone or with a protein or veggies, is to start on medium high, then add one part rice to two parts liquid, let come to a boil, immediately cover and reduce to medium low for 25 minutes completely covered and undisturbed. You will have perfect rice every single time – we can both thank my cousin Normie for that tip. It changed my rice game forever. I even usually just cut the heat off once the time is up and leave it covered until ready to serve. Best rice advice, I’m telling ya. Check out this rice from a few meals ago. ——–> Right!?!omgsdfwfood Perfect Rice

Once the Poblano Arroz con Pollo was done, I sliced a few salad or cherry tomatoes for a pop of color and freshness. Now, I can enjoy the IFBC knowing Bear has some amazing Poblano Arroz con Pollo to devour!

omgsdfwfood Poblano Arroz con PolloI can’t wait to share what I discover at the conference. From what I understand, we’ll enjoy an amazing tasting of Seattle’s very best restaurants, specialty shops and more, and if that isn’t enough, I have tons of restaurant visits planned… Seattle, here I come!

OMGSDFWFOOD - Olivia and Bear

Bear Ready to Eat

I love my Bear, as seen here unwilling to wait for the camera to click before diving into a Gray’s Papaya hot dog in NYC.  Whether we’re on the road together, enjoying a fun trip, or relaxing at home during his time off from work, my husband, Bear, and I are always thinking up new creations for meals or thinking of new places to try!  I was rummaging through all my food pics to decide what to write about next, and I discovered a theme… things we cook when Bear comes home!

So, I wanted to share a few of our latest kitchen concoctions.  Bear works on the road a majority of the time and gets to come home for blocks of time, and he is an avid eater of my food, as well as  an excellent Sous Chef and Executive Chef from time to time in our tiny kitchen.  You guys saw how we make a great New Mexico Green Chile Won Ton.  Now, here are some other adventures From the Kitchen…

First up, Bear’s Cola BBQ Dinner… now, I know what you’re thinking.  Cola BBQ Dinner: this implies an entire meal made from cola products, correct???  Yeah… initially, I wasn’t all that excited about this meal either.  :-\

But with my husband continuously saying, “Trust the Bear”, I decided to play Sous Chef on this adventure and enjoy the ride.   (more…)

I admit it.

I’ve been holding out on you.  But, the guilt has completely overwhelmed me; so, now I must share… one word… Tupy’s.

Tupy’s – Frisco, Texas

For something like a million years, Tupinamba has been a staple of Dallas Mexican cuisine, and up until about 2010, north of the loop was destitute, lacking the love that only comes from a Tupy’s Taco Patron.  Then, The Shops at Starwood in Frisco, off of Dallas North Tollway and Lebanon, brought happiness to the masses, and after hogging it to myself over these last few months, I’ve decided to come clean and share the love.I’m not afraid to say that I’ve pretty much worked my way through a majority of their menu at this point, and I have some personal favorites to share with you.  Number one on the “I’m so hankerin’ for this, I need to have it” list is Tortilla Soup.  I know… sounds wimpy.  But, in the great words of Nacho Libre, “It’s tha’ Beeeeest.”

With allergy season blasting through the area, it was both a relief and a healing potion on several occasions these last few weeks.  I have been so protective of this place and the gold within its doors that I even kept the soup top secret from my husband until he started to get the sniffles the other day.  I knew exactly what to do… Tupy’s. (more…)