MikeandJess - recipe question
I'm making those fabulous Mexican Stuffed Peppers you posted a while ago and I have a question about the rice. In the recipe you said
-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes
I just want to make sure that I'm definitely mixing the water and the rice and not putting in the rice after the water boils.
Thanks!!!
I'll post the recipe below for those interested. It sounded delish when jess posted it, i'm excited to make it tonight...
Mexican Stuffed Peppers
Ingredients:
-1 lb chopped chicken
-taco seasoning powder
-8 oz jar of taco sauce
-black beans (about 3/4 cup)
-1/2 cup long grain rice
-1 cup water
-taco cheese (separated)
-6 peppers (any color)
Directions:
-cut the tops off of the peppers and scoop out all the seeds, rinse the insides of the pepper to make sure the seeds are cleared out. Dry peppers bottom side up on a paper towel
-Preheat oven to 350
-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes
-cook chicken according to directions on the taco mix packet, drain water when chicken is done cooking
-pour enough water in the bottom of a 9x13 baking dish to coat the bottom of the dish
-mix the rice, chopped chicken, beans, taco sauce & 2 small handfuls of the taco cheese (depending on how cheesy you want your peppers) in a mixing bowl.
-generously scoop chicken mixture into the 6 peppers. Place peppers in baking dish. Cover baking dish with tin foil, bake for 1 hour.
Optional: 5 minutes before done baking, uncover and sprinkle extra taco cheese on top of the peppers
-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes
I just want to make sure that I'm definitely mixing the water and the rice and not putting in the rice after the water boils.
Thanks!!!
I'll post the recipe below for those interested. It sounded delish when jess posted it, i'm excited to make it tonight...
Mexican Stuffed Peppers
Ingredients:
-1 lb chopped chicken
-taco seasoning powder
-8 oz jar of taco sauce
-black beans (about 3/4 cup)
-1/2 cup long grain rice
-1 cup water
-taco cheese (separated)
-6 peppers (any color)
Directions:
-cut the tops off of the peppers and scoop out all the seeds, rinse the insides of the pepper to make sure the seeds are cleared out. Dry peppers bottom side up on a paper towel
-Preheat oven to 350
-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes
-cook chicken according to directions on the taco mix packet, drain water when chicken is done cooking
-pour enough water in the bottom of a 9x13 baking dish to coat the bottom of the dish
-mix the rice, chopped chicken, beans, taco sauce & 2 small handfuls of the taco cheese (depending on how cheesy you want your peppers) in a mixing bowl.
-generously scoop chicken mixture into the 6 peppers. Place peppers in baking dish. Cover baking dish with tin foil, bake for 1 hour.
Optional: 5 minutes before done baking, uncover and sprinkle extra taco cheese on top of the peppers
