Quick and easy …
Delicious!
Daughter Krissa’s version of what is known as Tamale Rice features the intensely flavourful ingredients of the southwest …and it comes together within 30 minutes! By the time she had the meat nicely browned, the rice was cooked …and then it was just a matter of adding corn, salsa, and cheddar.
Done …
And when we came to the table, forks were conspicuously absent!
“Tortilla chips, anyone?”
This recipe is an open canvas for so many variations …. While Krissa prefers her Tamale Rice to be quite mild and basic – typically using ground turkey, jasmine rice, and mild salsa – this dish could be changed up in many different delicious ways.
Meat: Any kind of ground meat would work – ground beef, pork, chicken, turkey, hot Italian sausage. And leftover chicken, beef, or pork would make this dish even quicker!
Vegetables: Adding onions and peppers (especially poblanos, serranos or jalapeños) provides another layer of flavour and texture. Along with the corn, some black beans would be wonderful. You could even grate some cauliflower into the dish (looks just like rice) and no one would even know!
Salsa: Mild, medium, or hot salsa would work; If salsa is not handy, just add some tomatoes (fresh or canned) and some taco seasonings. Add some chipotle chili powder for some extra smoky heat …
Rice: Any type of long-grain rice would work – white or brown.
Garnish: Chopped green onions or tomatoes; Fresh cilantro; and a sprinkle of grated cheddar …all would top it off beautifully.
Just don’t change the utensils!
Thanks, Krissa!
Krissa’s Tamale Rice
Prep Time: 10-15 minutes Cooking Time: 30 minutes
Number of Servings: 4-6
Ingredients:
1 tablespoon (15 mL) olive oil
1 pound (450 grams) of lean ground meat (sirloin, turkey, chicken, pork, Italian sausage)
1 medium onion, fine dice
1 red pepper, fine dice
1 poblano pepper (or green pepper), fine dice
1 jalapeno pepper (fresh or pickled), finely chopped (optional)
¾ cup (185 mL) fresh or frozen corn
3/4 cup (185 mL) salsa (mild, medium, or hot)
2 cups of cooked rice (long-grain)
Salt, pepper, hot spices (optional)
1 cup (250 mL) shredded cheddar cheese
2-3 tablespoons (20-45 mL) chopped fresh cilantro
¼ cup (60 mL) chopped green onions
Garnish: Extra green onions and cilantro; chopped fresh tomatoes; grated cheddar … and lots of Tortilla chips
Method:
- Heat oil in a large saucepan over medium heat. Add your choice of ground meat, gently breaking up large chunks. Gently saute until it is starting to brown – 10 minutes. Season with a little salt, pepper or hot spices.
- Add chopped onions and peppers; continue to saute until soft and fragrant – 5-10 minutes. Stir in corn and salsa. Heat through.
- Gently fold in cooked rice and heat through. Add some salt, pepper, or extra hot spices to taste.
- Fold in shredded cheddar cheese, cilantro, and green onions. Heat through.
- Sprinkle extra cheese and garnishes on each serving.
Serving Suggestion: Tortilla chips and Margaritas!!
