Creole is not something I eat often. Honestly I can't remember the last time I even had it. It's not that I don't like it, it's just not my normal cuisine. So I decided to mix it up today, and put together a quick Creole dish. It's not spicy, but it is savory and delicious.
Yellow Onion (2 medium)
Green Bell Pepper (2)
Rice (2cup uncooked)
Garlic (8 cloves)
Creole Seasoning (2 tbs)
Crushed Tomatoes (about 16 oz.)
First we need to get our rice cooking. Usually rice doubles or triples in size from it's dry form, and the normal ratio is 1 cup rice, 2 cups water (depending on what type of rice you use this may vary. Follow the package instructions). Put the 2 cups of water in a saucepan on the stove, and bring it to a boil. Add the rice, stir, and cover. Bring it down to a simmer, and cook 20-25 minutes (again, read your package of rice). Make sure not to uncover the rice while it's simmering!
Now, take a frypan, and hit it with some olive oil. Cut up the onion in small pieces, and toss it in. Cut up the green pepper in the same size pieces, and throw it in the fry pan as well. Once the onion turns translucent, add in the 4 gloves of finely (really fine!) diced garlic. Let the garlic cook for just a little while (with garlic this small it can burn really easy), and add in the crushed tomatoes. Add the Creole seasoning. Hit it with a little salt and pepper, Mix it all together, and let the tomatoes warm up a little bit.
Take the rice out of the pot, and put it in a bowl, add the tomato mixture, and mix well.
(to give it a little bit more of a mexican flavor, hit it with a little cheddar cheese as well)
