Randy’s Recipes: Easy-Make Jumbleayayaya

A “hot mess” is what my brother would’ve called this concoction — a recipe, it’s really not. But, what it is, is a fairly tasty half-and-half meal — half-prepared, half-preparation.

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Randy’s Recipes: Easy-Make Jumbleayayaya (Randyjw; May 31, 2016)

 

Ingredients (serves 1):

1/4 – 1/3 bag (approx.) brown rice, boiled

1 can Hormel tamales (approx. 6 per can)

Cilantro, dried (or fresh); to taste

Garlic powder (or fresh, prepared); to taste

1/4 – 1/2-cup (approx.) dry-roasted peanuts (optional)

Add-ins (optional): beans; tomatoes; onions (raw or cooked); potatos; shredded cheese; cooked ground beef; cooked chicken; cooked crayfish (jumbalaya-style); etc.

Garnish (optional): sour cream, scallions, shredded cheeses, etc.


Preheat oven to approximately 375°. In a saucepot on top of the stove, boil rice in plain water until finished. Spoon cooked rice into a loaf pan or other baking dish. Add spices and any other add-ins, and mix through. Unwrap tamales and place on top of rice. Pour remainder of tamale sauce over top and bake approximately 8-10 minutes, or until heated through. Mix-in peanuts, if using, then add garnishings. Enjoy!

5 – 3/4 Yums Up

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