Friday, November 16, 2012

Weekly Recipe: Southwestern Egg Rolls with Cheesy Amazing Mexi Rice

It's been a while but the kitchen is still up and running.  I'm learning to perfect the make-ahead meals in order to maintain my sanity.  Let's face it, it's not the easiest feat to pull off dinner in 30 minutes!  On the nights I have to pick up both children from school, I get home at 5:30, where they both act as if they've been living in a 3rd world country and are famished, hurriedly get them a snack, and I'm left with less than 30 minutes to cook and get a meal on the table by 6pm (a personal goal, not a hard-coded, combustible time).  

This meal was made almost entirely ahead of time and then tucked away in the fridge until I was ready to pop it in the oven and reheat.  The egg rolls would be a great accompaniment to a full meal, as an appetizer, or doubled up for a main entree as I did.  The rice makes enough for an army, so be prepared to freeze the leftovers or invite 10 of your closest friends to dinner that night!

Baked Southwestern Egg Rolls
source:  Annie's Eats

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Cheesy Amazing Mexi Rice
source:  Emily Bites
4 c cooked brown rice (cooked the day before to save on prep time – recommended!)
6 oz (about 1 ½ c) shredded cheddar cheese 
1 green bell pepper, seeded and diced small
1 (14.5 oz) can petite diced tomatoes in their juices
1 c fresh or frozen corn
1 (2.25 oz) can of sliced black olives, minced (I omitted)
1 c canned black beans, drained and rinsed
1 c cooked chicken breast, shredded or diced – *omit if making this vegetarian*
2 t chili powder
2 t salt

1.    In a large (really large) bowl, combine all the ingredients and mix together with a large spoon until thoroughly combined.
2.    Bring a large nonstick sauté pan (what I used) or cast iron skillet (do not use a stainless steel pan) over medium heat and add the rice mixture, spreading it out across the bottom of the pan. Let it sit and cook that way in five minute intervals, stirring in between. Do not stir more frequently than every five minutes – you are waiting for the cheese to caramelize before scraping it off the bottom of the pan! Scrape the cheese off the bottom and stir it in every five minutes for 35-45 minutes (I did the full 45).


1 comment:

  1. The egg rolls look great! I love that they are baked and can't wait to give this recipe a spin.