Tag Archives: Pioneer Woman

My Favorite Mexican Food Side Dish: Creamy Poblano Rice

I feel like I should apologize for loading my blog with so many recipes lately. I usually try to spread them out, but we’ve eaten so many good things this past week, I feel like I need to share them before I forget them. Don’t laugh at me. It happens. I blame the menopause. Today, I want to share my new favorite side dish. I’m calling it Poblano Rice because I’m creative like that.

Poblano Rice - Before Baking - Inside NanaBread's Head



The Complete Package loves rice. I’ve mentioned this before. He’s addicted. I whipped this up one night to go with Mexican food, and now it’s our favorite side. It starts with poblano peppers, either canned or fresh. I’m in Texas, so I usually go for fresh.

Roasted Poblanos - Poblano Rice - Inside NanaBread's Head Blog


Oh, baby. Poblanos are my favorite. I could eat them every day. I roast them over an open flame on my gas stove, steam them, peel and de-seed them, then chop. Then snitch a few. Then slap my own hand, usually. For this dish, I throw them into cooked or leftover plain basmati rice and add sour cream, monterrey jack cheese, garlic salt, salt & pepper. So simple, and yet so very satisfying.

Ingredients - Poblano Rice - Inside NanaBread's Head Blog


NanaBread’s Creamy Poblano Rice
1 cup Texmati basmati rice, uncooked
1 1/2 teaspoons of kosher salt (or 1 tsp. regular table salt)
2 cups of water
1 tablespoon of vegetable or canola oil
1/2 teaspoon of garlic salt + 1/2 teaspoon kosher salt + 1/2 teaspoon black pepper
3 fresh poblano peppers – roasted, skinned, seeded & chopped OR 1 can of sliced poblano peppers (7.5 oz.), drained
1 cup sour cream (low-fat is fine; I even use fat-free Greek yogurt)
1 1/2 cups of grated pepper jack cheese
cayenne pepper, to sprinkle on top (optional)

In a medium size heavy-bottom pan, add the vegetable oil. Turn the heat to medium-high and heat the oil just until it starts to shimmer. Add the rice and cook, stirring often, until the rice turns chalky white and some of the grains start to brown very lightly. Carefully add the water, throw in the salt, and stir to keep the grains from sticking. When your rice begins to bubble vigorously, give it one last stir. Place a lid on the pan, reduce the heat to low (I set mine between 1 and 2 on my stove dial), and set your kitchen timer for 25 minutes. Once done, remove the lid and allow the rice to cool. TIP: this is a great way to use leftover steamed rice. Just start at the ‘stir in everything else’ portion of the recipe.


In a mixing bowl, combine the cooked rice, sour cream, poblano peppers, garlic salt and one cup of grated pepper jack cheese. Mix it up and give it a taste.


If it needs more garlic salt, regular salt or you want to throw in some cracked black pepper, now is the time to add it. Once it’s perfect, spoon it into a baking dish that has been lightly sprayed or oiled. Spread it out evenly and top with the last 1/2 cup of grated pepper jack cheese. Man, I love cheese. All the cheese. Not Limburger, but all the others.

Grated Jack Cheese - Poblano Rice - Inside NanaBread's Head Blog

If you like spice, sprinkle on a little cayenne pepper. It really kicks it up a notch. I highly recommend it. Highly.


Pop your baking pan, uncovered, into a hot oven (375F) for 20-25 minutes, or until the cheese on top is melted and bubbly. Remove from the oven and serve it with your favorite main course. This week, it was my recipe for carnitas.

Poblano Rice - Ready to Serve - Inside NanaBread's Head


Two weeks ago, it was fajitas. Next week, it could be fish tacos. The possibilities are endless and the world is my oyster. Hmm… poblano rice with grilled oysters, shrimp and veggies? Or poblano rice with carne asada. Or poblano rice with the Pioneer Woman’s tequila-lime chicken. Dang. Now I’m hungry. Again.

Update: On June 2, 2016, I updated the photos for this blog post. The originals were poorly lit and frankly not very appetizing. If you followed a Pinterest link to get here and the photos don’t match, don’t worry. It’s the same recipe, just with hopefully more appetizing representations of one of my favorite family recipes.  -jeanne



Filed under Food & Recipes

A Photo Assignment: Flowers

The Pioneer Woman is hosting a photo contest on her website this week. The topic – flowers. I got me thinking about some of the photos I’ve taken of flowers over the years, so I dug through my personal photo files. There are some good ones, there are some favorites, there are some that are not contest worthy, but still lovely to look at. It makes me happy to look at flowers. I like to have them in my house whenever possible. I make a point of visiting gardens when I travel. It just makes me feel better. It’s like nature therapy. Like a walk through a zen garden. So in the interest of sharing than zen feeling with you, my friends, I invite you to slow down, take a moment, and enjoy the flowers. Think of it as a bouquet from me to you. Because you’re special. And I love ya’.

Beargrass Blooming in Glacier National Park - Montana

A bee doing his thing - Eureka Springs, Ark.

Blue Iris at the Japanese Garden - Seattle, WA

Azaleas in Bloom at Chateau St. Michelle - Seattle, WA

Plumeria on Lei Day - Kauai, Hawaii

Flower Market on Rue Cler - Paris, France

Rhrododendrum at the Arboretum - Seattle, WA

The Wisteria Arbor at the Japanese Garden - Seattle, WA

Peonies in Waterton Peace Park - Alberta, Canada

Wildflowers at the Nature Center - Austin, TX

Thanks for stopping by to visit. I hope you have a wonderful day. -NanaBread


Filed under Miscellaneous Thoughts

Things I Love, Volume 5: My New KitchenAid Mixer from Pioneer Woman

The KitchenAid Artisan Stand Mixer in Sugar Pearl Silver

I haven’t really talked about this much, but I won a KitchenAid Artisan stand mixer from Ree Drummond’s website, The Pioneer Woman. She gave away 3 beautiful red mixers over Thanksgiving weekend, and I was one of the lucky winners. You’re probably thinking “wait, that’s not a red mixer in the photo.” I know. I’ll explain, but first I have to say that I can’t stress the word lucky enough, because there had to have been about 80,000 entries. I had a few minutes while we were on vacation in Germany over Thanksgiving to read her blog. The Complete Package was in the shower, so I didn’t think he’d mind. He threatens weekly to hold an intervention to deal with my obsessive love of the Pioneer Woman website. Joking here, but I admit, I am addicted. I love the photos, the stories, the recipes, and the friendships I’ve made via her site.

Anyway, I popped in to read her blog while we were on vacation and I posted a comment to enter the mixer giveaway. I never dreamed I’d win one. That kind of luck has always eluded me. When we got home the next weekend, I checked my e-mail and was stunned to see a message from a fellow PW reader saying, “Congratulations on winning the mixer!” WHAT!?!?! I immediately went to the Pioneer Woman website to check, and sure enough…there was my entry listed as a winner. Holy cow. I feel like I’ve won the lottery! I’ve looked at these KitchenAid stand mixers for YEARS, but would never spend that kind of money on one. It really is a dream come true. First the German Christmas Markets and now this. I do believe my luck is changing! I have to say “THANK YOU” to Ree Drummond, and to Lindy, her prize coordinator. I absolutely love my new mixer. And I love that they allowed me to trade the red color for this beautiful silver. Why? Because it matches my stainless steel appliances perfectly, and I’m all about coordinating colors.

So far, this has been a great week. I finished my Christmas shopping, I sent out my Christmas cards today, I won a gorgeous mixer, I had dinner with my awesome friends Monday night (thanks, ladies!), and, oh yeah….I posted a story about three of the travel show hosts we watch on PBS that inspired our trip to Germany for the Christmas Markets, and one of them commented on my blog! GET OUT!!! It’s true. Joseph Rosendo from Travelscope read my story and commented on it. That’s so totally cool of him, and just one more reason why he’s one of my travel heroes. I’m telling you, I feel like the luckiest girl in the world this week, and I’m very, very grateful.

It's a perfect color match, and looks like it was made to sit there!


Filed under Things I Love

Things I Love, Volume 2: Mason Jars

The Pioneer Woman’s story on Mason jars this week struck a chord with me (www.thepioneerwoman.com). I love mason jars. I grew up in a home where canning took place every summer as our favorite fruits and vegetables came into season. My mother loved to garden, and we always had the freshest summer foods on our table. She had her own miniature orchard with peach, apple and plum trees, as well. And for a while, even grew Concord grapes on a trellis that ran the length of our back fence. Mom is what you’d call a renaissance woman. She’s a very clever and resourceful girl. I have fond memories of her making her own wine with all that fruit, too. When we picked too much to consume, she would freeze or can it for later. We’d have “canning days” where we’d wash, peel, snap, shuck and slice everything we could get our hands on until it was all packed away for later. My mother made every kind of pickle known to man as well as pickled jalapenos, okra and beets. She packed tomatoes in jars whole, crushed and cooked into spaghetti sauce and salsa. We had peaches, applesauce, apple pie filling, and more. You name it; she canned it.

Of all the things she canned, my favorite was jelly day. On jelly day, Mom would bring out the big soup pot and load it with the fruit of the day. Once she had that going, she would start a loaf or two of homemade bread. She makes really good bread. She had the five of us washing and sterilizing jars while everything bubbled and baked. Just as the bread came out of the oven, the jelly would be cooked down and ready for jars. If you’ve ever made your own jelly, you know you have to skim all the foam off the surface of the fruit before you spoon it into the jars. Mom would use a big metal spoon and carefully scrape the foam into a bowl. Once she was done, my sisters and I would butter up some warm bread and slather on the jelly foam. Oh, hallelujah for sweet and fluffy jelly foam! As a child, I had two favorite kitchen pleasures – licking the beaters and making jelly foam sandwiches on warm fresh bread. Have mercy.

Thanks to Mom, I have a deeply rooted love of canning jars. I have an entire cabinet in my kitchen full of them – all shapes and sizes. It pains me deeply to put any jar in the recycling bin. It really does. I can’t let them go. They’re like family pets or small children. They should be treasured. I use them for storing leftovers, collecting change from my pockets, storing rice and grains in my pantry and everything in between. I’ve been known to drop votive candles into smaller jars and use them when the power goes out. Did you know you can also wrap wire around the top of small jelly jars, drop in a lighted votive candle and hang them from trees or light fixtures for parties? It’s simple and lovely.

Those old-school jars with the spring hinge lids are the ones I love the best. I recently found lime curd on the clearance rack at the Williams Sonoma outlet for $2.97 a jar. I bought two. It’s not that I’m a big fan of lime curd; I just had to have the jars it came in. I’ll eventually use the lime curd, but the jars are the real treasure here. I love to use them around the house. I keep a large one in my spice cabinet filled with kosher salt. I love that my old measuring spoon set fits perfectly in the hinge on the side (very convenient). I also keep one in the laundry room to hold colorful clothespins. I love keeping things in clear glass jars. It’s a functional and homey way to decorate any shelf. You never have to wonder where something is. I’m thinking that one of my new lime curd jars will be used as my button jar in the sewing room. I may fill the other one with dark chocolate peanut M&M’s. I will fill them, display them, and love them proudly.

Things I Love - Canning Jars with Spring Hinge Lids


Filed under Family Stuff, Things I Love