Food Friday: Tex-Mex Chowder
December 5, 2008
This week work has been INSANE and when I am really short on time I like to have a few quick recipes with minimal ingredientsI can throw together at the end of a long day. I make this one often; sometimes I swap out the fish fillets for crab or scallops. Whatever you like or is on sale will work. Or, you can skip the seafood all together and add chickpeas for a vegetarian meal.
1 can (14 1/2 ounces) chicken broth
2/3 cup instant rice (brown or white)
1 package (10 oz) frozen corn
1 1/2 cups salsa (any kind you like, chunky is good)
1 lb skinned, mild flavored fish fillets* cut into 2 inch pieces
In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil. Stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
Add fish to the pot. Cook, covered, for five minutes or until fish is opaque and flakes with when touched lightly with a fork. Serve with lime wedges and crusty bread if desired.
*haddok, cod or halibut will work well
PS: WordPress users: How do you feel about the new dashboard layout? I am not loving it…at all. Does anyone know how to get to your own blog from your dashboard now? There used to be fairly obvious button that said “visit site” but now it is gone. Why does technology hate me?