It is so nice to be home and in my own kitchen again!
Since I’ve been back from Taiwan, I’ve been hitting up the farmers market like a mad women to find raw veggies for stir-frys. One of my favorite vendors has huge tubs of super-cheap ‘second peppers’ (peppers that are in kind of rough shape but are still tasty), which I buy and put in everything.
One of our weekly favorites turns leftover rice and those less-than-perfect peppers into a tasty, cheap and filling main dish. Serve with vegan sour cream and cheese to make it extra special!
'Second Pepper' Spiced Rice
- 1 1/2 cups cooked rice
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 - 4 peppers, chopped
- 1 - 2 tomatoes, chopped
- 1 1/2 tablespoons cumin
- 1 tablespoon curry powder
- 1/2 tablespoon chili powder
- 1 handful fresh cilantro, chopped
- Heat oil on medium to medium-high heat. Add onions and cook for a minute.
- Add peppers and cook until desired tenderness. (I like my peppers to be a little crunchy, so only about 4 minutes for me.)
- Add remaining ingredients except cilantro and warm through.
- Once everything's hot, turn off the heat and add fresh cilantro.