Tag Archives: chilies

Andrew’s Superbowl Rice

I used to make something similar in college, though not by a recipe.  Here’s another quick, filling and satisfying Superbowl party snack.


  • 1 chopped green pepper
  • 1 cup of sour cream
  • 2 cups Monterey Jack cheese
  • 1 small can of chilies
  • 2 1/2 cups rice

Cook the rice according to the package.

While still steaming hot, stir in the cheese, sour cream, peppers and chilies in a large mixing bowl.

Cook in the oven at 350 degrees Fahrenheit for 15-20 minutes to melt the remaining cheese and heat the sour cream base.  If you like a crunchier topping, place the rice in the broiler with an additional sprinkling of 1/4 cup of cheese for 5-10 minutes until the top is golden brown.

Place in a serving dish that will keep the rice piping hot and serve.

Like I said, this is quick and simple.  The sour cream and cheese meld together to give the rice a creamy, cool base.  The chilies and green peppers add a bitter, spicy bite to the bland rice. If you like things spicier, toss in a jalapeno or habanero.  This would also taste good with green or black olives.  It’s perfect for the vegetarian in the group.



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Filed under Food, Gluten-Free, Lunch/Dinner, Snacks

Croquettes from Upma

A quick and easy Indian appetizer/snack you can create using leftover potatoes and vegetables.

You’ll need:

  • 1 cup mixed vegetables
  • 1 cup mashed potatoes
  • 5 green chilies
  • 1 garlic clove
  • 1 Tbsp chopped ginger
  • 2 sprigs Mint leaves
  • Salt
  • 2 Tbsp semolina
  • 1 Tbsp corn flour
  • Oil for deep-frying

I used left over red potatoes and mixed vegetables (a staple in our Irish household). I reheated the potatoes and mashed them with a potato masher. You can also boil skinned potatoes and mash them using a hand mixer.

Place the vegetables (keep it simple using frozen mixed vegetables) in a separate dish and place off to the side.

In a small blender or Magic Bullet combine the garlic, fresh ginger, Mint leaves, peppers (I used two tiny jalapenos growing in the garden and a Habanero but the recipe calls for green chilies) and salt if desired.image
Blend until it becomes a chutney.

Combine the potatoes, mixed vegetables and chutney together.
If they are too soft, refrigerate for 30-60 minutes.

When you are ready to fry them, heat the oil in a deep pan on the stove or in a Fry Daddy (perfect for at-home frying as it heats to the right temperature and fries evenly).  Roll your combination into an egg shape.

Roll in the semolina and corn flour. image
Fry until golden brown. Repeat until all the medley is gone.


As you can see in my pictures, I didn’t use semolina and my croquettes didn’t properly cook to the browning stage.  The flour fell off in the oil and sank to the bottom of the pan. They still hit the spot, but cooking them in, say, a Fry Daddy may work better.

Enjoy with ketchup or sweet chutney.

If you enjoy Indian food, but don’t have the spices at home to make the delicious dishes, this is perfect. Blending together ginger, garlic and spicy peppers brings that distinct flavor of South Indian Uttapam from Chowpatti replacing the pancake with a thick fried crust.  The Habanero/jalapeno conveyed a warming, spicy flavor sweetened by the garlic and ginger with a subtle minty, cleansing aftertaste. It was easy to put together and not over filling, as plain mashed potatoes can be, because of the added vegetables and jump kick to your metabolism from the spice.  I used ketchup to dip these. It was just okay, but the sweet chutney would taste superb with these croquettes.


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Filed under Appetizers, Food, Gluten-Free, Snacks