Arroz de Calabaza con Col

sombreo sam's voodoo cantina

©2022

AuthorDartagnan
DifficultyIntermediate

"Mexican Rice with Squash and Cabbage"

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
Chicken
 2 cups chicken breast meat, diced small
 1 small jalapeno, sliced thin
 2 tbsp lime juice
 1 tbsp pineapple juice
 2 tsp Fiesta Fajita Seasoning
 2 tsp Fiesta Pico de Gallo con Limon
 2 tsp garlic salt
Rice
 1 cup Basmati rice, cooked in tomato stock, comino and cayenne
Remainder
 ½ cup sweet onion, large diced
 ½ cup red bell pepper, large diced
 1 cup calabasa squash, large diced
 ½ cup shittake and white mushrooms, large diced
 1 ½ cups cabbage with carrots, thin slicedcole slaw basic bag to save time
 ¼ cup pineapple bits and pieces, undrained
 2 tbsp cayenne tomato stock
 1 tbsp worcestershire sauce
 1 tbsp soy sauce
 2 tsp lime juice, fresh squeezed
 1 tbsp Fiesta Fajita Seasoning
 1 tbsp Fiesta Pico de Gallo con Limon
 2 tsp Fiesta Ground Comino, or to taste
 2 tsp Cavender's Greek Seasoning
 2 tsp white pepper
 2 tbsp scallions, if desired
1

Combine everything for the chicken and let marinate a couple hours.

2

Cook rice accordingly. Fluff and let cool slightly.

3

Combine seasonings together. Combine sauces and lime together. Gather everything needed and have them all ready.

4

In a large wok or deep skillet at high heat, add 1 tablespoon of peanut oil. Add all of chicken bowl. Stir fry constantly until just done, remove chicken.

5

Add a small amount more of peanut oil if needed.
Add onions and bell pepper. Stir fry 1 minutes. Dashes of salt and pepper.
Add squash and mushrooms. Stir fry 1 minute. Dashes of salt and pepper.
Add cabbage and pineapple, reduce heat slightly.
Add seasonings, sauces and lime juice. Combine well and let cook until vegetables begin to sweat. (squash is crisp but beginning to soften)

6

Add chicken and any juices and combine.

7

Add rice, raise heat. Combine well. Let cook until just beginning to stick a little, then stir. Add more liquid if needed. Heat through. Top with scallions if desired.

Ingredients

Chicken
 2 cups chicken breast meat, diced small
 1 small jalapeno, sliced thin
 2 tbsp lime juice
 1 tbsp pineapple juice
 2 tsp Fiesta Fajita Seasoning
 2 tsp Fiesta Pico de Gallo con Limon
 2 tsp garlic salt
Rice
 1 cup Basmati rice, cooked in tomato stock, comino and cayenne
Remainder
 ½ cup sweet onion, large diced
 ½ cup red bell pepper, large diced
 1 cup calabasa squash, large diced
 ½ cup shittake and white mushrooms, large diced
 1 ½ cups cabbage with carrots, thin slicedcole slaw basic bag to save time
 ¼ cup pineapple bits and pieces, undrained
 2 tbsp cayenne tomato stock
 1 tbsp worcestershire sauce
 1 tbsp soy sauce
 2 tsp lime juice, fresh squeezed
 1 tbsp Fiesta Fajita Seasoning
 1 tbsp Fiesta Pico de Gallo con Limon
 2 tsp Fiesta Ground Comino, or to taste
 2 tsp Cavender's Greek Seasoning
 2 tsp white pepper
 2 tbsp scallions, if desired

Directions

1

Combine everything for the chicken and let marinate a couple hours.

2

Cook rice accordingly. Fluff and let cool slightly.

3

Combine seasonings together. Combine sauces and lime together. Gather everything needed and have them all ready.

4

In a large wok or deep skillet at high heat, add 1 tablespoon of peanut oil. Add all of chicken bowl. Stir fry constantly until just done, remove chicken.

5

Add a small amount more of peanut oil if needed.
Add onions and bell pepper. Stir fry 1 minutes. Dashes of salt and pepper.
Add squash and mushrooms. Stir fry 1 minute. Dashes of salt and pepper.
Add cabbage and pineapple, reduce heat slightly.
Add seasonings, sauces and lime juice. Combine well and let cook until vegetables begin to sweat. (squash is crisp but beginning to soften)

6

Add chicken and any juices and combine.

7

Add rice, raise heat. Combine well. Let cook until just beginning to stick a little, then stir. Add more liquid if needed. Heat through. Top with scallions if desired.

Arroz de Calabaza con Col