This is a special post for some spices that my family has been enjoying for many months here in Deutschland. They are from a wonderful company named Kindeskinder. The founders are the grandchildren of the famous Karl Konrad, who was a leader in the spice industry in Germany.
Kindeskinder kindly asked me to feature one or more of their spices in a recipe and I was more than happy! I only hope these are available in the States soon!
In our house, we love Roadhouse, its spicy kick makes me want to add it to all of my mexican dishes. For those of you who don’t have Roadhouse, the main spices are: paprika, onions, garlic, red chilis, cumin, coriander, oregano, pepper, basil, and habanero chilis. Now, doesn’t that just sound amazing right there?
Of course, we add veggies and lean protein to all good meals. I love spice blends. I think they make cooking so much more enjoyable. I feel like we are getting back to the kitchen and cooking more meals from home. Not just any type of meals, but meals from scratch, not from a box.
- 2 Tablespoons canola oil or light olive oil
- 1 cup red bell pepper, diced
- 1/2 cup white or yellow onion, diced
- 1 small jalapeño, seeds and membranes removed (optional)
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn
- 1 (14 ounce) can diced tomatoes, with juice
- 1 (14 ounce) can black beans, drained and rinsed
- juice of 1 lime
- 2 Tablespoons KINDESKINDER ROADHOUSE
- 1 cup brown rice – dry
- 2.5 cups water
- 3-4 cups shredded cooked chicken
- 2 Tablespoons cilantro for garnish (optional)
- In a medium pot or dutch oven with lid, heat canola oil over medium heat
- Add bell pepper, onion and jalapeño – sauté for 5 minutes
- Add garlic and sauté for an additional 1 minute
- Add corn, tomatoes, black beans, lime juice and KINDESKINDER ROADHOUSE spice
- Add dry rice and stir
- Add water, stir and cover
- Lower the heat to “low” and simmer for 45 minutes, stirring occasionally
- When rice is cooked, add chicken and stir
- Garnish with cilantro