Continuing with the tradition of what makes for fast and delicious meals... another Tex-Mex stylee!
This is also quick... probably no more than 20 minutes, start to finish, including cooking the rice. Not bad! I love corn, corn+rice even more... and corn+rice+daiya wins overall. Toss in some peas, spices, some lime juice, some green onions and some pumpkin seeds and we're in business. Of course, I had to add some of Melissa's fantabulous jalapenos ;-)
2 large servings
1/2 cup basmati rice
1/2 cup frozen peas
1 can corn kernels
1 can diced maters
1 TBS each garlic powder, onion flakes, chili powder, cumin
2 tsp each coriander, dried oregano, dried basil
1 tsp mushroom powder, optional but highly recommended
3-4 green onions, chopped
1/4 tsp salt
1/2 cup daiya mozarella cheese
1/2 cup roasted, salted pumpkin seeds
jalapenos to taste
1/4 cup lime juice
1. Boil rice in 1 1/4 cup water. I went for the wok since it's good for stirring. You could use a large, high-sided pan or a large pot. Something large...
2. While it cooks, about 10 minutes total, prepare the rest of the ingredients--measure them out, chop the onions...
3. When the rice looks like it has absorbed most of the water, add the rest of the ingredients except the cheese, pumpkin seeds, jalapenos if using and lime juice.
Thank you Melissa! Still spicy, and still oh-so-delicious!
4. Stir and heat through, about 5 minutes. Add the lime juice and stir well.
5. To serve, layer 1/4 cup of daiya per person in a bowl.
Top with rice mixture.
Add 1/4 cup pumpkin seeds per serving and top with those delicious jalapenos.
Stitch enjoyed watching the process... She sits like Charlie Chaplin sometimes... so cute!