Prep Time: 20 minutes
Bake Time: 60 minues
- 2 lb fresh, ground spicy pork sausage
- 1 cup uncooked long-grain rice (I used instant with no problem)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can whole peeled tomatoes, crushed (can also use crushed tomatoes)
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- Preheat oven to 350 degrees
- In a large skillet, brown sausage and drain grease.
- Stir in rice, onion, garlic and peppers. Cook 5 minutes.
- Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9×13 inch pan.
- Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
* If you don’t want it too spicy, you can either cut back on the cayenne pepper or you can get less spicy sausage
By: ReneePrep Time: 10 – 30 min (depending on type of rice)
Bake Time: 25 min
- 2 tablespoons of oil
- 2 cups of uncooked long grain rice (can use instant)
- 2 tablespoons of garlic
- 2 teaspoons of cumin
- ½ of an onion, chopped
- 1 15 oz can of tomato sauce
- 4 oz can of green chiles (use less if desired)
- 3 boneless, skinless chicken breasts
- 1 packet of taco seasoning
- ¼ teaspoon of pepper
- ½ cup of mexican blend cheese
- Lettuce, Guacamole, and Sour Cream to top
- Saute uncooked rice, garlic, cumin, and onion in oil over medium heat for 5 minutes or until onion is tender.
- Add tomato sauce and green chiles. Simmer for 20 minutes if using non instant rice. If using instant rice, simmer until liquid is mostly absorbed. (use less green chiles if desired)
- Place rice mixture into a 8X11 baking dish. Season both sides of the chicken with taco seasoning and pepper and place chicken on top of rice.
- Bake at 350 degrees for 25 minutes (or until internal temperature of chicken is 165 degrees)
- Sprinkle 4 oz of mexican blend cheese and bake until melted, about two to three minutes.
- Serve chicken lettuce, guacamole and sour cream, topped or on the side.
The @Valentine Podcast Show notes
Coming to you, from Louisville, KY! It’s the @Valentine Podcast with your two dog couple, J and Renee Valentine.
Intro Music – Who Loves Me by Pretty Lights – http://www.prettylightsmusic.com/#/home
Today is Monday, June 6, 2011 and this is Episode 13! Sponsored by Maphook at Maphook.com.
- Welcome home, Sammie!
- Mom’s Music
- Shoney’s Fail (Kinda but not really)
- 20 Questions with Nick
Tech (Gadgets, Computers, etc.)
- Beejive ads and ebuddy replacement
- J’s guess at the link: http://www.apple.com/ios5
- The correct link :p :http://www.apple.com/ios/ios5/
- Free Mobile Me
Media (Movies, Games, Books, Television Shows)
- X-Men First Class
- Ghostbusters 2
- LA Noire
- Game of Thrones (Book)
- 40 Clove Garlic Chicken (Brought to you by Testsemi and Mkallah)
- Papa John’s Sausage Sensation and Tuscan Six Cheese
- Try This: Snickerdoodle Cake (Brought to you by Karen Matthews); Music – Fill Your Eyes by Pretty Lights
Odds and Ends
- Special guest next week
Podcast of the Week (Until we run out of Podcasts)
- 20 Questions with Nick McKinney
Email / Review
You can reach us by email at firstname.lastname@example.org. You can also see our blog at atvalentine.com. The podcast Twitter feed is atvalentineblog. J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow
Outro Music: – Take Your Time by Paper Diamonds http://www.prettylightsmusic.com/therecordlabel/
- 2 tablespoons regular olive oil
- 8 chicken thighs (with skin on and bone in), preferably organic
- 1 bunch or 6 scallions
- 8 to 10 sprigs fresh thyme
- 40 cloves garlic (approximately 3 to 4 heads), unpeeled
- 2 tablespoons dry white vermouth or white wine
- 1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt
- Good grinding pepper
Preheat the oven to 350 degrees F.
Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.
Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.