I am always saving leftover rice when I can and this time it proved perfect. This recipe is quick and easy. Using leftover day old rice, a handful of vegetables, a tin of diced tomatoes, chicken broth and spices. This dish will certainly add a bit of spice to your dinner time. Adding meat, tofu, beans or other vegetables and different spices can certainly change up this very satisfying dish.
To make this dish you will need the following:
1 red onion, chopped
3 carrots, peeled and chopped
2 celery stocks, chopped
1 yellow or orange pepper, diced
1 lime, grated
2 tablespoons of oil
3 - 4 cups cooked leftover rice
1x 796ml (28 fluid ounces) low sodium diced tomatoes
1/2 cup chicken or vegetable broth
2-3 tablespoons of chili powder
salt and pepper to taste
First, chop or dice all the veggies. Grate the lime. Set aside.
Over medium high heat warm the oil in a large frypan. I used vegetable oil however you may use whatever oil you wish. Once the oil is hot add the onions. Stir. Sauté the onions until slightly transparent. Then add the rest of the vegetables. Stir and allow the vegetables to soften.
Add the leftover rice. Stirring to loosen the rice up in the hot pan with the vegetables. Using a fork and pressing down on the rice should help. Once the rice is loosened and mixed with the vegetables add the chili powder, salt and pepper. Stir to coat well. Stir in the grated lime.
Once the vegetables and rice are coated with the spices and lime, add the tin of tomatoes and the broth. Stir and let simmer until all the liquid is absorbed and heated all the way through.
Serve.
For something a bit different, you can take the finished recipe and place it into a deep baking dish, add grated cheese over the top and pop it into a preheated 350ºF oven until the cheese melts.
Enjoy! -JW