Steamed Mexican Rice

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You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.

 

Makes 2 large portions or 4 side portions

1 can black beans

1/2 can red kidney beans

1/2 can sweetcorn

1 red onion – finely chopped

150g wholemeal brown long grain rice

300ml veg stock

2 heaped tbsp chopped tomato

1 tsp smoked paprika

1 tsp oregano

1 tsp dried chillies

1 tsp garlic powder

1 tsp cumin

salt to taste

 

  1. Place everything in the steam pot and mix together. Put lid on.
  2. Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
  3. Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.

 

Steamed Wild Rice with Butternut Squash, Chestnuts & Pancetta

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This dish is so yummy with a little kick. Perfect for Christmas dining as you can make as much as you need. I do love 1 pot meals.

Makes about 4 large portions or 8 smaller side portions.

1 x Butternut Squash – cubed

1 tbsp olive oil

1 tsp chilli flakes

100g cooked chestnuts, quartered

½ small pack sage leaves, chopped (or 1 tsp dried)

8 slices of pancetta – chopped

2 shallots, finely chopped

2 garlic cloves, finely chopped

150g basmati & wild rice mix

300ml veg stock

Parmesan to serve

  1. Heat oven to 200 deg.
  2. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the shallots, garlic, chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet.
  3. Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
  4. In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting.  Or you can use a pan on the hob, bring to boil the stock , add rice, cover, reduce to a simmer for about 20 minutes or until all the water is absorbed.
  5. Remove steam pot and add the ingredients to rice and mix through to warm through.
  6. Serve with grated parmesan.

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Red Pepper Chicken with Crispy Potatoes & Steamed Vegetables

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Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.

 

Makes 2 servings.

For the Crisper Plate:-

2 Chicken Breasts – cut into large bite size pieces

2-3 potatoes – cut into bite size chunks (skin on)

2-3 sweet peppers – cut into wedges

1 red onion – cut into wedges

Handful of plum tomatoes

Salt & Pepper

Red Pepper Chilli flakes

Garlic & Parsley seasoning

 

  1. Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
  2. Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.                      20180402_181839
  3. Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
  4. After 6 minutes, add in the plum tomatoes and cook.                                          20180402_183113_001
  5. Serve…..Yummy!

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For the Steamed Vegetables:-

Your choice of vegetables, I choose broccoli, asparagus and spinach.

Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.

2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.

 

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Sweet Potato & Mixed Bean Burgers

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Tonight I was using up leftovers, I hate seeing any food go to waste….lol!

With a sweet potato and 1/2 can of mixed beans, I decided on a burgers, my first time at a sweet potato burger too. It was absolutely delicious.

Makes 2

1 sweet potato

1/2 can of mixed beans ( I used five bean salad)

1/2 garlic clove

1 tbsp olive oil

1/2 tsp chilli flakes

1/2 tsp ground smoked paprika

1/2 tsp ground coriander

1/2 tsp salt

black pepper and nutmeg to taste

1 tsp maple syrup

2 tbsp flour to help bind

1 tsp sesame seeds

 

  1. Cook the sweet potato, you can roast in an oven or boil them, I preferred to steam cook them as it keeps more of the flavour in. I used my fabulous Steam Accessory I got with my new Hotpoint oven. Only took 4 minutes. 20170724_182611
  2. Meanwhile, empty the beans and all the spices into a bowl and mix.  20170724_183501_001
  3. Then add the cooked potato to the bowl – please allow the potato to cool first. Take a masher and mash up.                   20170724_183936
  4. Preheat the oil in a pan to medium heat.
  5. If the mixture is too wet, add in a little flour to help bind. Take handful of mixture and make into a burger like shape.
  6. Top with sesame seeds then cook for about 5 minutes on each.
  7. Serve. Yummy!