A Mexican Sunday Night

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Cerveza
Walnut, Golden Raisins, Asiago Green Salad
Garlic-Dijon Vinaigrette
Three-Seeded Epi
Shredded Chicken w/Tomatillo-Cilantro Sauce
Donna’s Mexican Rice
Chocolate Banana Bread Pudding

If you don’t know what three-seeded epi is, join the club. Until I made it, I didn’t either. It is a yeast bread that is scored to resemble a sheath of wheat. At least that is what the recipe said. You can be the judge. Whatever it looks like, it tastes GREAT!

The shredded chicken dish was inspired by a recipe from Kris Rudolph’s “Mexican Light: Healthy Cuisine for Today’s Cook”. The recipes are simple, tasty and healthy – a great combination. And the recipes are in Spanish on the left hand page and English on the right.

Donna’s Mexican Rice

1 tbsp olive oil
1 cup rice
2 cups chicken broth
1 tsp oregano
1 tsp cumin
1 tbsp chili powder
1 cup peas

Heat the olive oil in a frying pan until hot. Add rice and stir until golden. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer, cover and continue to cook for 20 minutes or until broth is absorbed.

Makes 4 servings
Copyright Donna Detter (C) 2009

I like spicy food and the chili powder I use is hot. The sweetness of the peas adds a nice counterbalance.