This delicious vegetarian dish was super easy to make and it completely "hit the spot" Monday night.
The most involved part about making this dish is cooking the rice. I used brown rice for the first time ever. It came out great. Bradley doesn't like brown rice, so I didn't tell him that I used it to see if he would notice, and he didn't! I think a rice cooker is magical and an absolute must when cooking rice.
The rest of the ingredients came out of a can. I didn't even have to chop anything because I had chopped green onions leftover from the shrimp and corn soup we had last week.
You can see it makes a ton of food. The book says 8 servings, but we had quite an appetite this week so it made 6 servings for us. We took the spicy advice and made it into a burrito the second night using the leftover meat from the taco salads we had last week and leftover wraps from the BBQ chicken quesadillas.
Sous chef gave this 2 thumbs up! (it took 50 minutes to bake in the oven and I think anything would have gotten 2 thumbs up he was so hungry), but it definitely deserves two thumbs up.
I love vegetarian meals because they are so cheap. The ingredients for this meal cost $8 and with our hungry appetites it made 6 servings which is $1.30 per serving. Next time you hear someone say it's impossible to eat healthy food for a decent price refer them to Holly Clegg's cookbooks!