MY GARDEN RED BELL PEPPERS STUFFED with GROUND CHICKEN and WHITE CORN OVER A BED OF RICE with PINK BEANS!

Back to my roots cooking rice with pink beans and adding my tropical touch on the red bell peppers stuffed with ground chicken, herbs and white corn. It doesn’t get any better than that, smile. A very simple meal that is beautiful, unpretentious and tastes amazing.
 
Category:  Entrée 
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $8.45 or $2.82 per serving
Difficulty Level:  Intermediate  
Allergens, Other:  Gluten Free     
Servings: 3
 
Ingredients for the stuff peppers: ($4.60)
½ lb. 98% fat free ground chicken ($3.00)
2 med size red bell peppers, roasted, peeled, seeded and cut diagonally) (FREE from my garden) (.0)
1 ½ c. white frozen (or fresh) corn (.50)
1 sofrito frozen cube (.25)
1 parsley and cilantro frozen in olive oil cube (.25)
½ small tomato sauce can (.30)
2 tbsp. Angie’s dry seasoning (recipe below) (.30)
 
Ingredients for the rice with pink beans: ($3.85)
1 can 15 oz. Goya pink beans, drained, rinsed and drained again ($1.20)
1 c. parboiled rice ($1.25)
1 tsp. ground Turmeric (.10)
1 sofrito frozen cube (.25)
1 parsley and cilantro frozen in olive oil cube (.25)
1 tsp. Angie’s basting olive oil (.35)
1 ½ tbsp. Angie’s dry seasoning (.45)
 2 c. water (.0)
 
Directions
Start working on the rice with beans and follow the directions given to prep. under ingredients.
In a cooking pan add the parsley and cilantro frozen in olive oil cube and 1 tsp. of my basting EVOO.
When bubbly, add the rice to sauté until golden. Then add the 1 tsp. ground Turmeric, 1 sofrito frozen cube, my dry seasoning, 2 c. water, the beans and bring to a boil.
Reduce the heat to low, cover and cook for 20 minutes.
Now, start working on the peppers by roasting them as I indicated under ingredients. Set aside.
In a skillet over medium, add the chicken and sauté until all pink is gone.
Then add the sofrito frozen cube, parsley and cilantro frozen in olive oil cube, tomato sauce, my dry seasoning and finally the corn.
Bring to a light boil and add a bit of water if needed, cover, bring the heat to low and cook briefly for 10 minutes.
Once the chicken with corn are ready, start filling the peppers with the mixture and place in the same skillet until serving to keep them warm.
Go back to your rice with beans and begin to plate. Enjoy this meal.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil