• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Chicken and Brown Rice Casserole with Poblanos, Bell Peppers, Tomatoes, Corn, and Red Onions

This dish doesn’t sound like much. I say that because when Matt said this afternoon “Let’s make something simple for dinner” and I suggested this dish, he didn’t exactly jump up and down. It sounds basic, and maybe even dull. But what pushes something like this over the top (and always does) is really good ingredients and really good flavor. This seemingly simple casserole was bursting with flavor: poblano and bell peppers, sweet corn, moist chicken, and really good cheddar cheese. If you want to take something to the next level, insert flavor whenever possible in a dish like this, even if it means and extra step: roast the corn and the peppers, season the chicken with herbs and spices, or cook the rice in broth instead of water (which makes for an incredibly flavorful base). The end result was as satisfying as it was quick – and could easily be altered with all sorts of different ingredients to suit your taste.


Chicken and Brown Rice Casserole with Poblanos, Bell Pepper, Tomatoes, Corn, and Red Onions

Serves 4.
Leftover Potential: Reheats well – you can assemble this casserole, refrigerate it, and bake it when you’re ready.

1 1/2 cups cooked brown rice
1/4 cup beef or chicken broth
3/4 cup Greek yogurt (or sour cream)

2 Tbsp oil
1 red onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup corn kernels
1 cup crushed tomatoes
salt and pepper, to taste
2 cups diced cooked chicken
cheddar cheese, to taste
freshly ground black pepper

1. Fluff the rice with a fork. Stir in the broth and yogurt, set aside.
2. In a large saute pan, heat the olive oil over medium heat. Add the onion and peppers, and saute until the onions are translucent, about 4 minutes.
3. Add the garlic, corn, and tomatoes, and cook until heated through, about 2 minutes more. Season with salt and pepper.
4. Add the chicken and rice mixture and toss to combine. Spoon into a lightly greased casserole dish (I used four individual dishes). Top with grated cheddar cheese and pepper. Bake in a 350 degree oven until bubbling in the center and the cheese is melted. Serve warm.
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