Makes 4 servingsCalories per servings: 413Total fat per serving: 9.6gFollow my blog: https://livingwithoutagallbladder.home.blog/

So good

This dish, which kind of falls somewhere between paella and jambalaya, was a happy accident. It came about a few nights ago, when I repurposed some leftover tomato pilaf (I've been all about pilaf lately). Rather than simply nuking the rice, I dumped it into a pan and sprinkled on some homemade fajita spice. The result was amazing, way beyond what I expected. The rice was fluffy, soft but my mushy, super-flavourful, and even formed a bit of oh-so-irresistible socarrat (the crusty, crunchy bottom of a paella that everyone fights over). I decided to repeat the dish, but with a few extra ingredients. Once again, it turned out fantastic. The only niggle was that the socarrat wasn't quite as prominent (as you can see in the picture). Dinner was running late and I had to get food on the table... what's a cook to do? Nobody seemed to mind, anyway. They were too busy devouring delicious rice.

Back home we have a dear friend Coco that the kids absolutely loved. This is our version.

And easy and cheap go to one pot meal

This is full fat version. I can make this lower fat if I can.

This is for when I'm too hungry to cook elaborate dinner and don't want to do a take away either. So filling and delicious.

This was a very often recipe cooked at least once or twice a month as I was growing up. Usually we serve this as a meal by itself with green beans traditionally. We put curry Sausages on top with this serving.

To make a chili version just use red, green an yellow bell as well as a med poblano