All posts tagged: chilli

Cheesy Chipotle Rice ‘n’ Beans

I have to thank my friend Hayley for the inspiration behind this recipe. Last month she asked me to come up with a couple of lunch box recipes for students, tired of limp sandwiches and luke-warm pasta bakes. I completely understood where she was coming from as I have the same dilemma for work lunches; she wanted something tasty, fresh and filling that didn’t look like a dogs dinner after day 3; cheap but not compromising on nutrition and quality. Yeah she wasn’t asking for much really ;-). I’m not a great fan of brown rice. I know many people who eat it religiously and preach about its benefits, but to me it always felt like more effort than it was worth, until I created this recipe. I strongly recommend the use of short grain brown rice: it retains its shape and has a slight nutty texture and taste to it which means it can stand the pressure of being tossed around in a pan without turning into mush like so many other rice grains do. …

White Chicken Chilli

I had no idea what a white chilli was until today. I had bought some chicken and really wanted to do something different with it. I also wanted an excuse to use the food processor I had recently bought (I make no apology, every other recipe will require a FP from now on!). That’s when I came across the ‘white chicken chilli’. I saw this as a great challenge – most eating is done with the eyes – vibrant colours and textures, so how can a recipe that looks and even sounds pretty bland still have as much punch as a regular chilli? If you google white chicken chilli, all the recipes involve shredding the chicken, leaving you with a pulpy, mushy stew. I really didn’t fancy that. So I thought may be I could try combining my curiosity of ground chicken with a white bean sauce. The result – juicy, tasty chicken meatballs in a cosy white bean sauce. I love it! I really do.

Mushroom Biriyani

  This recipe is really easy to prepare and cook, and its amazingly versatile: the mushrooms can be substituted for mixed vegetables if you wish. Each stage of the rice dish is injecting a different flavour into the rice. I actually prefer to cook the rice separately and then stir it into the sautéed seasoning, however I have detailed the traditional version below. I  would also recommend serving this with the Tarka Dhal which is coming up in this blog. Copyright © Ranette Prime and Love Loretta’s Kitchen, 2014. All rights reserved.