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I’m hitting a point where I’m cooking more than I can post! It’s very exciting for me because it means I’m starting to build a collection of recipes. It also means I can start posting more frequently. I haven’t decided yet what the new post schedule will look like. I recently switched to posting on Saturdays instead of Fridays, so I’d have to figure out which day in the week would be best for my second post, and when I would be able to write that post based on my work schedule. This change will likely not happen soon, as I’d like to build a bit more of a recipe collection to know I have enough. I only post what I cook, and I don’t want to have to cook extra just to make a post. That seems silly. I’m looking to see if I can make this change in late June, so stay tuned!
Some other changes to the blog are that I will be adding a Series page. Although I’ve only done two months of this Color Series, I’ve had so much func coming up with creative ways to put foods together to make meals. I’d like to do some more series in the future. Like the previous change, this will not happen this month. It will probably come around the May/June timeframe simply because I’ve got to come up with some ideas! Recipes would still be stored under their corresponding category (breakfast, lunch, etc.) but would also be found in the Series tab under their corresponding series title. I hope you’ll stick around to see those changes take effect!
With that, let’s get to it!
Welcome to the Color Series for February! I’ve got three dish ideas to share for the month of February, a lunch, a breakfast, and a side salad. Today I’ll be sharing a lunch recipe. This is a Roasted Red Bell Pepper Chicken with red rice. The sauce ended up coming out more orange than red, but it uses red ingredients, so it counts! The side salad in the pictures will be shared in a later post, so make sure you check back!
Roasted Red Bell Pepper Chicken with Red Rice
Recipe List:
- 2 cups Red Rice
- 2 1/2 cups water
- Boneless, skinless chicken thigh
- 1/2 jar of roasted red bell peppers (the thin jar!)
- 3-5 tbsp olive oil
- 3-4 garlic cloves
- 1 cup sour cream
- 1 tbsp Italian seasoning
- Salt and Pepper
Recipe Directions:
- Add rice and water to Instant Pot. Cook for 20 minutes on high pressure, and release for 10 minutes. Rice is ready!
- Blend the roasted red bell peppers, olive oil, garlic, salt and pepper for your smooth chicken cream/sauce.
- In a medium skillet, add chicken with Italian seasoning, and cook until lightly browned. Transfer to a plate.
- Add your blended sauce and sour cream to the skillet. Cook over medium heat until well mixed and creamy, about 3 minutes.
- Add your chicken back to the skillet and coat with the sauce.
- Serve over rice (and add your side dish).
Enjoy! Let me know what you think.
Gabriela Maria 