This recipe was a HUGE hit with my pickiest eater! So much so that she told me she wanted the recipe to keep just for herself (she doesn't trust me to not lose it)!!!
I cut all the veggies into small size cubes/chunks, evenly proportioned, and added some red sweet bell pepper to the mix. I also used 3 whole smaller green onion stalks, slicing them into thin rounds, instead of just 2 tbs. The veggies were sauteed in 1 tbs. olive oil, 2 tsp. butter, and 1/4 cup Port wine. The meat I used was precooked ground round with taco seasoning (left over from dinner the night before), so it was added to the veggie mixture about half way through their cooking time. Also, I cooked more white rice than the recipe calls for and ended up adding a little more to the veggie/meat mix to my liking. It balanced out well, considering I'd added extra veggies to the mix.
The recipe came out a slightly wetter than I would expect from a casserole, even adding the extras. My rice didn't turn out as dry and fluffy as it should, so I'm guessing that had something to do with it. We usually eat brown rice which requires more liquid for the extended cook time, so I'm out of practice with the white rice.
There were 5 of us eating this meal, so I served it with tortilla chips, salsa, and whole pinto beans to "build-your-own" nachos plate, plus green salad on the side. I think I'll substitute tofu sour cream next time and add cumin and cilantro. Double it for more than 4 people or leftovers.
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This recipe was a HUGE hit with my pickiest eater! So much so that she told me she wanted the...