Until they give off fruit, I'm onto buying. But I devised a tomato-rich recipe for chicken for the happy day when I have more tomatoes than I know what to do with.
This dish includes lime and chipotle marinated chicken breast grilled with melted cheese and topped with sour cream. It's served alongside Mexican-style rice and pinto beans along with a homemade rustic salsa. PS - Mexican food is really hard to photograph attractively.
Two chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons of sour cream
2 green onions
1 jalapeno pepper
1 bunch cilantro
1.5 cups rice
1 packet taco seasoning
1 can pinto beans
3 cloves garlic
To start with the chicken, I marinaded it in a chipotle salsa and the juice of three limes for three hours. Make sure to trim the breasts of fat and blot with a paper towel before putting on the grill for 12 minutes or until cooked throughout.
For the salsa, you'll want to finely chop five small tomatoes, two small onions, a half-cup of cilantro, two green onions and one jalapeno pepper. I take the rib and seeds out, but that's up to you as to how much heat you'd like. I also added the juice of a half of a lime to keep the flavor going and help break down the salsa into one flavor. Refrigerate for an hour before serving.
For the rice, I brown a clove of minced garlic and a half of a chopped onion in two tablespoons of olive oil. Then, I added 1.5 cups of long-grain rice and allowed it to brown for five minutes, stirring constantly. Next, add three cups of water and one packet of taco seasoning, stir to coat and bring to a boil. Stir every so often and keep cooking until all the water is absorbed/evaporated. Stir in another three tablespoons of chopped cilantro for a fresh flavor and another tablespoon of the chipotle salsa.
Drain and rinse the beans. Brown another clove garlic and half an onion in a tablespoon olive oil. Add the beans and stir to coat in oil. Just warm the beans and add salt and pepper.
I know it's multi-stepped but you could save time if you'd like to buy some of the elements. It sure is tasty.