Sometimes I just know what I want, I crave it, think about it, plan it, prepare it and eventually devour it with delight. Other times, it’s all about whatever I have left in the fridge that absolutely needs to be used up. Other times, meal decisions are based on time, and way too many times they are based on the hunger factor. In other words, I’m hangry and I need to eat NOW!
I am not a big fan of box mixes or prepared sauces, etc. I usually prefer to make my own. There are a few that I do keep handy, I like Patak’s Tikka Masala for quick meals and Goya Sofrito.
Sofrito is an aromatic cooking base combining the bold flavors of tomato, onion, green peppers, cilantro and garlic, saving you valuable prep time in the kitchen. A heaping spoonful of Sofrito added to soups and stews is a classic first-step ingredient to authentic Latino cooking.
Only I didn’t use a heaping spoonful, I used the whole jar, instead of being a first step ingredient, it became the sauce. While the rice was cooking, I chopped up some veg, sauteed it, and then added the sauce and beans. By the time the rice was done cooking my veggie loaded meatless dinner was ready.
My hangry monster was soothed, from start to on the table in 25 minutes!
- 1 cup rice
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 1/4 cup diced bell peppers
- 1 jar (12 ounces) Goya Sofrito
- 1 can (15.5 ounces) kidney beans, drained
- Place water and rice in a small pot, bring to a boil, reduce heat to a simmer and cover. Cook for approximately 20 minutes or until the rice is tender.
- Meanwhile, in a large non-stick pan, heat the oil over medium heat. Saute the carrots, celery, onions and peppers until the carrots are tender crisp. Add the drained beans and sofrito, heat through.
- Serve sofrito and bean mixture over the rice.
Don’t forget today is the last day to enter for the giveaway.
Informal Cookery Definitions A to Z
Béarnaise Sauce. (bay-ahr-NAYZ). Is a classic French sauce thickened by egg yolks, with butter slowly added in and seasoned with tarragon. The sauce is named for Henry IV, a native of the province of Bearn, France.
Beat. To vigorously mix ingredients in a steady motion until they are well blended. It can be done manually or motorized.
Béchamel Sauce. (bay-sha,MEL). A milk sauce thickened with a roux (butter and flour mix). It is essentially the same thing as a white or cream sauce. The sauce is named after Louis XIV, Lord Steward of the kitchens, Louis Béchameil.
Beouf Bourguignonne. (buf boor-gee-NYOHN). A French beef stew “in the style of Burgundy”. A traditional bourguignonne is made with Burgundy wine and small white onions.