Mexican Chicken and Rice #2

25 Jul

Since the last time I made this I thought of ways to make this more like rice and less like cabbage….well, as I was shredding cabbage this morning to make kraut and I got to thinking about the texture of cabbage…and how the last time I made Mexican “rice” it tasted like cabbage…was there a way to give it more of a rice flavor.

While this is still not rice, it is a lot better than the last time I attempted to make a yellow rice.  I shredded cabbage as if I was making cole slaw.  In an iron skillet, I placed a small amount of toasted sesame oil and some lard.  I cooked a thinly sliced red onion in that to the point of being almost browned.  After that I added in the shredded cabbage and cooked it down a bit giving it about 1/4 cup of chicken stock to keep it from burning…during that process I seasoned it with cumin, salt, and olive oil that I had soaked annato in (this gives the red/yellow color).   After the cabbage was done I then added a good sprinkling of coconut flour over the top and stirred that in.

I think this is about as close as I can get to my old chicken and rice flavor.    I think this same idea might work well for curry and “rice”.  But I will think about that another day.

1 Comment

Posted by on July 25, 2012 in Cabbage


One response to “Mexican Chicken and Rice #2

  1. Racheal

    July 28, 2012 at 1:56 pm

    Mmmm…sounds tasty!


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