Food Friday

That’s Pueblo Rice … from Chili’s. Hubby and the family ate at Chili’s last weekend and since I couldn’t accompany them, he was thoughtful enough to bring some of what they had there. First time I tasted this rice … loved it! Will order it when I get the chance to eat there myself.

Found a recipe for Chili’s Pueblo Rice:
PUEBLO RICE:
2 Tbsp. oil
2 Tbsp. butter
1 1/2 cups diced onion
1 3/4 cups diced celery
1 1/4 cups diced carrot
1 1/2 tsp. seasoning salt
1 cup pineapple juice
1 1/2 cubes of vegetable stock (base) - dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice

TO PREPARE PUEBLO RICE:
(makes more than needed for the recipe)
Saute the veggies in the oil and butter until cooked.

Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer.

Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes.

Remove from heat, and let stand until rice is tender.

*I was asked for the recipe regarding my last week’s Food Friday post and it is really quite simple:
2 eggs (beaten)
1 medium sized bitter gourd (halved, then sliced)
1/2 bellpepper
1 red onion
3 cloves garlic
oil
salt and pepper to taste

All you need to do is cook first the bitter gourd in oil (not too much, just enough to make them “sweat”), then add in the bellpepper, onion, and garlic. After that add the beaten eggs, (then sprinkle salt and pepper) and to make them ‘fluffy’, use a fork to mix them around, until everything’s cooked. Serve while hot.*

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