My best friend has her abuela’s pot for making Arroz con Pollo, but my family is much less discerning of that level of authenticity. Instead, we get close with this flavorful sausage and rice dish.
- 1 family size package of Vigo Spanish Rice (with seasonings included in the package)
- 2 lbs cooked link sausage, such as kielbasa, turkey sausage, venison sausage, etc.
- 1-2 packages of frozen peppers and onions (roughly 1-2 cups of chopped frozen or cooked peppers and onions)
- 1/2 – 1 cup whole green Spanish olives stuffed with pimentos
- 1 poblano pepper, diced (optional)
Cook the rice according to package instructions.
While the rice cooks, slice cooked sausage into coins and brown in skillet.
Note: Vigo seasoned Spanish rice is not corn-free. Use unseasoned white or yellow rice and Sazon with Saffron seasoning.
Thaw/steam frozen peppers and onions (with poblano pepper if using) in the microwave. Or, if using fresh veggies, sautee in skillet after sausage is all browned.
When rice is finished, mix in browned sausage, warmed peppers and onions, and olives. I leave my olives whole because all of my peeps like them; feel free to slice or chop yours up if you need to hide them ;-).
Serve directly from the rice pot, accompanied by fresh fruit salad or seasonal marinated vegetables.
Tip: maintain healthy overnight blood sugar by skipping the “bread on the side” with dinner when you already have rice, pasta, or potatoes. Even non-diabetics can experience unhealthy blood glucose levels when consuming extra complex carbohydrates.
I’ve eaten at the Colombia Restaurant just once and was most impressed by the simplicity and the goodness of their signature salad with their 1905 salad dressing. But I can’t eat lettuce, so I looked for a way to make this a robust salad without it. Enter pasta…or quinoa or even rice for a Northern Italian-style dish.
Here’s what I used for the “salad”:
- 1 box of orzo pasta, prepared according to package instructions (GF: use any small piece gluten free pasta; GF & CF: use quinoa)
- 3 standard cucumbers, seeds removed, quartered lengthwise, chopped
- 6 roma tomatoes, sliced in rings
- 1 cup green Spanish olives stuffed with pimentos, whole or sliced (I like whole)
- 8 slices of swiss cheese, cut into 1/2-inch squares (or julienned if that’s easier)
- 1 package of diced prociutto (4 oz)
- 1 package of julienned Citterio ham (4 oz)
- 1/2 cup pepperoncini rings (optional)
For the dressing, which is based on the Colombia Restaurant 1905 dressing:
- 1 cup good oil (EVOO)
- 1 cup ACV
- 1/4 Worcestershire sauce
- 4-6 cloves of garlic, minced finely
- 1t dried oregano
- 1t black pepper
- 1/2 t salt
Whisk up the dressing and let it sit out on the counter to marinate for several hours before you dress the pasta salad.
Dress and serve at is or over a pile of lettuce to make it more “salad-y.”
For a family of 2-4, this meal can be made using 1 cutting board, 1 chef’s or chopping knife, 1 mixing bowl, and 1 large baking sheet. You can make clean up even easier by lining your baking sheet with foil.
For this dinner, you’ll need
- 4 boneless, skinless chicken breasts (or comparable chicken strips or chicken thighs)
- 4 medium potatoes, scrubbed and diced (Yukon gold, red, russet – whatever kind you like)
- 1 lb brussels sprouts, cleaned and halved
- 1 Vidalia or sweet onion, large diced (optional)
- 2-4 T good oil (olive, grapeseed, coconut)
For the Marbella marinade, you’ll need
- 4 prunes, chopped roughly
- 6-8 green Spanish olives stuffed with pimentos, chopped roughly
- 1 T capers, chopped roughly
- 1 large clove of garlic, minced
- 1/4 cup good oil (olive, grapeseed, coconut)
- 1/4 apple cider vinegar
- 1/4 t salt
- 1/4 t pepper
The night before you’ll be cooking this dinner, combine all of the Marbella marinade ingredients and whisk to mix well. Pour over the raw chicken (yep, it can even be frozen still); make sure the chicken is one layer when you put it in the fridge. It is super important that you marinate the chicken overnight.
For baking, prehead the oven to 375°F, line your baking sheet with foil and spray it down well with cooking spray.
Toss your diced potatoes and halved Brussels sprouts in good oil and salt and pepper. You can certainly add any other spices you like at this time; for pairing with the Marbella flavors, I recommend lemon pepper or dijon, something with a strong, tart flavor to contrast with the salty and sweet of the Marbella.
Lay out the chicken in a row across one end of the pan, layer the potatoes in the middle in one layer, and layer the Brussels sprouts and onions on the other end of the pan. Pour any remaining Marbella marinate over the chicken.
Place the pan on the upper rack in the center of the oven, and set the timer for 30 minutes.