I know I should be doing something green for St. Patrick's Day....
But I've already done Beef in Guinness and Emerald Soup....
Let's take a look at Ireland's long and happy relationship with Spain, instead.
It really boils down to 'the enemy of my enemy is my friend'.
Ireland and England weren't always on the best of terms.
Spain and England weren't always on the best of terms.
Ergo, Spain and Ireland became fast friends.
And they still are.
When we lived in Ireland the travel shop windows were always plastered with trips to Spain.
If you drive through Spain you will think that every last pub from Ireland has been dismantled, shipped and reassembled in Spain.
Ironically, neither Ireland nor Spain celebrate much on St. Patrick's Day (That may have changed in Ireland since we lived there - American influence and all that).
Both countries do have a fondness for one-dish rice dinners.
Chicken Breasts with Spanish Rice
1 onion 145gr, 5.1oz
1/3 green or yellow bell pepper 55gr, 2oz
1/3 red bell pepper 55gr, 2oz
2 cloves garlic 8gr, .28oz
1 tsp chili powder 2.5gr, .09oz
1/2 cup brown rice substitute basmati 90gr, 3.2oz
1 can (1 3/4 cup) whole tomatoes 425gr, 15oz
1/4 - 3/4 cup chicken stock or water 112gr, 4oz
2 tsp Worcestershire sauce 11gr, .39oz
1 tbs olive oil 13.5gr, .48oz
Chop onion and peppers. Mince garlic. Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.
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Entire Recipe / per serving
Calories:
1040 / 520
Total Carbohydrates: 112 / 56
Dietary Fiber: 13 / 6.5
Total Fat: 27 / 13.5
Saturated
Fat: 4 / 2
Cholesterol: 224 / 112
Protein:
89 / 44.5
Calcium: 248 / 124
Sodium:
1315 / 657.5
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
