My neighbor Mathilde made us some awesome, homemade Mexican rice. We weren't able to finish it all, so the next night, I used the leftovers to make Tropical Fried Rice. This is a fun dish for summertime. It's light and flavorful. The ingredients are surprising, but their tastes compliment each other perfectly. Enjoy!
Tropical Fried Rice
Ingredients:
1/2 Large Vidalia Onion, Chopped
1 & 1/2 Cups Fresh Pineapple, Chopped
1 Package Cooked Bacon, Cut up into bite-size pieces
1 Package Immitation Crab Meat
2 & 1/2 Cups Mexican Rice
1/2 Cup Pineapple Orange Juice (or use just Orange or Pineapple Juice)
1/3 Cup Harry & David's Pepper & Onion Relish
1. Pour a thin layer of olive oil in a large frying pan or wok and heat over medium heat. When hot, add onions and pineapple. Cook 5 minutes or until onions start to become softer.
2. Add bacon, crab meat, Mexican rice, relish and juice. Cook until thoroughly heated and onions are translucent.
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We had some awesome enchiladas at the birthday party we went to this past weekend. Our host, Kimberly, sent us home with some, but they're never as good reheated as they are originally. Instead, I made them into a really creamy casserole. Your family won't even know that this dish has leftovers in it, if you don't tell them!
Enchilada Casserole
Ingredients:
4 Large Enchiladas
1 Can Beans, drained (I used black eye peas, but any kind of beans would work)
1/2 Cup Mexican Rice
1/2 Cup Salsa
1/3 Cup Cream Cheese
1 Egg
1 Can Cream of Mushroom Soup
1 and 1/2 TBSP Taco Seasoning
1/4 Cup Mayonnaise
3 to 4 Roma Tomatoes
1/4 Cup Chopped Onion
1/2 to 1 Cup Cheddar Cheese
Lettuce
Fresh Cilantro
Diced Tomatoes
1. Preheat oven to 35o degrees. Spray a square (8x8 or 9x9) glass baking pan with non-stick spray.
2. Cut enchiladas into 1/2" circles. Place circles on bottom of baking pan, touching each other.
3. In separate bowl, mix together beans, rice, salsa, cream cheese, egg, cream of mushroom soup, taco seasoning and mayo. When finished, pour on top of enchilada circles.
4. Cut tomatoes into thin slices. Sprinkle onions on top of casserole. Put tomato slices on top of onions.
5. Chop up some lettuce, cilantro and tomatoes. Mix together and set aside.
6. Bake in the oven for 30 minutes. After 30 minutes, pour a layer of cheese on top and broil for 5 minutes. Let sit for 5-10 minutes. Top individual servings with lettuce mixture. Serves 4 to 6 people.
