I made Vegetable Biryani last week and it was REALLY good. Sure, the kids were a little less enthusiastic about the whole thing, but c’est la vie. The older they get, the more opinionated they get. But, they ate it. Mark and I loved it. However, it made a TON. A TON. A literal ton.
I knew going into this week that I was going to plan for the leftovers. My grand scheme was to order tikka masala or butter chicken with naan from our one and only Indian restaurant to go along with leftover biryani. However, on Sunday, the place never answered their phones. I tried…and tried again…and tried again 15 minutes later and another 15 minutes after that. I was bordering on hangry and beyond annoyed (yes, their posted hours say open!).
First world problems – yes, I agree.
We settled on carry out from elsewhere because by 6pm, I wasn’t prepared to make dinner, literally or figuratively. Frozen proteins – always an excuse for carry-out, right?!
Fast forward to today, I tried the restaurant at 4:50pm as a check for their being still in business – no answer. Mark razzed me about calling “before they open” at 5pm, so I just hopped into my workout and put him in charge. At this stage, we were going to eat leftover vegetable biryani and chicken nuggets for dinner, I didn’t give a hoot. I love my town, but for the LOVE, some dependable ethnic cuisine would be so very much so appreciated.
…Don’t even get me started on the Thai restaurant that just unplugs their phone when busy.
ANYWAY, while vegetable biryani needed a little accompaniment, per Mark, this meal was a stunner through and through. I was honestly not sure how it would turn out, but Mark sang its praises. And let me tell you, that doesn’t happen all that often – he’s pretty easy to underwhelm.
We loved everything about this recipe, from the presentation to the flavors to the textures to the nutrition. It reheated beautifully and can be jazzed up and personalized with any toppings your little heart desires! Big, big fans of this one!
- 1 Tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeds and membrane removed, diced
- 4 cloves garlic, minced
- 2 (8.5 oz) pkgs microwavable brown rice
- 1 lb (~2 cups cooked) shredded rotisserie chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups enchilada sauce
- 3 zucchini, thinly sliced (see below)
- 3 cups (12 oz) shredded Monterrey Jack
- Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the onion and sauté for 2-3 minutes. Add the bell pepper, jalapeno, and garlic; sauté an additional 1-2 minutes.
- To the skillet, add the cooked rice, chicken, beans, and corn; cook for 1-2 minutes or until heated through. Add 1 1/2 cups enchilada sauce; stir well and remove from heat.
- Meanwhile, use a vegetable peeler to thinly slice the zucchini into long, thin slices; set aside.
- In a 9 x 13-inch baking dish, spread 1/4 cup enchilada sauce over the bottom of the pan, spreading evenly.
- Layer overlapping zucchini over the bottom of the pan. Spread half of the chicken filling evenly over the zucchini, followed by 1 cup of the shredded cheese.
- Repeat with a layer of zucchini slices, chicken filling, and cheese. Finish with a final layer of zucchini slices, then drizzle the remaining 1/4 cup enchilada sauce on top.
- Bake uncovered for 20 minutes. Remove pan and sprinkle the remaining 1 cup of cheese on top of the zucchini, and bake for 10 more minutes.
- Serve hot with desired toppings.
Recipe from Gimme Some Oven
Nutrition Information:Yield: 10 Serving Size: 1/10 lasagna
Amount Per Serving: Calories: 371Total Fat: 14.2gCholesterol: 68mgSodium: 646mgCarbohydrates: 33.7gFiber: 5.6gSugar: 4.3gProtein: 26.9g
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