I want to thank everyone for their suggestions a couple of weeks ago
for vegetable dish suggestions. I am working my way though them.

I would also appreciate knowing about your favorite rice dishes,
especially ones that are quick, easy, and healthy.

By "quick", I mean less than 20-30 minutes preparation time. I am also
interested in dishes that might take longer than that, but which can
be made in larger quantities and frozen in smaller portions for quick
reheating.

On Jan 7, 3:35 pm, Prof Wonmug > wrote:
[snip]
> I would also appreciate knowing about your favorite rice dishes,
> especially ones that are quick, easy, and healthy.
>
> By "quick", I mean less than 20-30 minutes preparation time. I am also
> interested in dishes that might take longer than that, but which can
> be made in larger quantities and frozen in smaller portions for quick
> reheating.

This one from the L.A. (I think, maybe it was the NY) Times test
kitchen is delicious and reasonably quick. Whether it's easy depends
on your skill level; whether it's healthy, whatever that means, is
someone else's call. Note that it calls for Spanish chorizo, not
Mexican. They offer linguica as a possible substitute, I've also used
andouille. When I use a large tomato I peel it and remove the seeds;
when I use two Roma tomatoes instead, I don't. Couldn't tell you why,
just seems right. I also briefly saute the shrimp, just until it
changes color, before stirring it in at the end.

Arroz con Chorizo y Camarones

Active Work Time: 10 minutes

Total Preparation Time: 30 minutes

This Aug. 15 "Quick Fix" recipe by Times Test Kitchen assistant Mayi
Brady was
one of the most popular we ran all year. Go figu It's homey,
filling and delicious.
And you can make it in 30 minutes. The only way it could be better is
if it made you
younger or thinner.

1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1 cup rice
3/4 pound Spanish chorizo or linguica, casing removed, cut into 1/4-
inch slices
2 cups chicken broth
1 pound large shrimp, peeled and deveined
2 tablespoons chopped parsley

Heat oil in a large saucepan or deep saute pan over medium heat. Add
the onion, garlic and red and green
peppers. Cook, stirring, until the onion and peppers start to soften,
about 5 minutes. Add
the tomato and rice and cook another 2 to 3 minutes until the tomato
softens.
Stir in the chorizo and the chicken broth. Bring to a boil, cover and
reduce the heat to low.
Simmer until the rice is tender but still quite moist, about 15
minutes.

Stir in the shrimp, cover the pan and cook until the shrimp are opaque
and pink, 2 to 3 minutes.
Stir in the parsley and serve.

On Fri, 8 Jan 2010 13:30:18 -0800 (PST), aem >
wrote:

>This one from the L.A. (I think, maybe it was the NY) Times test
>kitchen is delicious and reasonably quick.

http://www.latimes.com/features/food...,7465780.story

--
I love cooking with wine.
Sometimes I even put it in the food.