Ingredients
Arroz con el Faisan
4 Pheasant Breast, skin on
6-8 oz Chorizo Sausage
1 Green Bell Pepper, diced
1 Large Yellow Onion, diced
2 Jalapenos, chopped
3 clove(s) Garlic
10 oz can of Rotel Tomatoes with Cilantro and Lime Juice
1 tbsp Tomato Paste
1 1/2 cup(s) Long Grain Rice
2 cup(s) Pheasant Stock
2 tbsp Butter, unsalted
1 tbsp Mexican Seasoning Blend
bunch of Cilantro, for garnish
Lime for Garnish
Freshly ground black pepper
Kosher Salt
Rotel Cheese Dip
8 oz Velveeta White Queso
10 oz Can of Rotel tomatoes and chiles
Mexican Seasoning Blend
2 tbsp Chili Powder
1 tbsp Ground Cumin
1 tbsp Ground Coriander
1 tbsp Garlic Powder
1 tbsp Paprika
1 tbsp Salt
1/2 tbsp Dried Cilantro
1/2 tbsp Crushed Red Pepper
1/2 tbsp Freshly ground black pepper
1/2 tbsp Onion Powder
1/2 tbsp Cayenne Pepper
1 tsp Ground Cinnamon
Instructions
Mexican Seasoning Blend
Step #2 - If youre not using store bought Mexican Seasoning. Measure out all the ingredients to make the seasoning in small mason jar, then give it a good shake. This will make more seasoning then you need. Just store for another time.
White Queso Rotel
Step #4 - Gather ingredients to make cheese dip.
Step #5 - Cut Velveeta Queso Cheese brick into small square cubes and add to sauce pot. Set heat on medium low.
Step #6 - Open the can of Rotel tomatoes and pour into sauce pot with cheese.
Step #7 - Allow the cheese to melt, giving in a good stir every few minutes to keep the cheese from burning in the bottom of the sauce pan. Once cheese is melted. Reduce heat to low or turn off and place lid on pot to keep warm.
Arroz con el Faisan
Step #9 - Prepare your other ingredients, by washing Cilantro and peppers.
Step #10 - Dice up the Peppers, Onion and Garlic.
Step #11 - Add a large skillet to the stove and set the heat to medium high. Add 2 tablespoons of butter and allow to melt.
Step #12 - Add Chorizo, if it’s in casing, remove the casings.
Step #13 - Allow to cook or 5 minutes, or until it’s as crispy as you like it.
Step #14 - Remove Chorizo to plate.
Step #15 - Season both sides of the Pheasant Breast with salt and our Mexican Seasoning blend.
Step #16 - Now lets cook our Pheasant Breast in the butter and Chorizo oil. Turn up the heat a little and give the skillet a minute to warm. Add Pheasant to hot skillet, skin side down. Allow to cook for 2-3 minutes. We just want to brown the skin really fast, not cook the Pheasant all the way through.
Step #17 - Once the skin is brown, flip the Pheasant over and brown the other side for just 2-3 minutes. You don’t want the Pheasant to cook all the way through, it should still be raw in the middle.
Step #18 - Remove the Pheasant to a plate. Reduce the heat to medium and drain all but about a tablespoon of the oil from the hot skillet. You can use a paper towel to sop up the oil or use some oven mits to lift the skillet and pour the excess oil into a measuring cup. Be extra careful.
Step #19 - Add Onions and Peppers to hot pan, sprinkle with Salt and Pepper and a little dash of the Mexican Seasoning Blend, then allow to cook for 5-7 minutes.
Step #20 - Add Garlic and allow to cook for another minute
Step #21 - Pour in can of Rotel Tomatoes and allow juices to cook off.
Step #22 - Add one tablespoon of tomato paste, using a spatula to coat all the vegetables. Allow this to cook for a 2-3 minutes.
Step #23 - Add cooked Chorizo back to skillet.
Step #24 - Add Pheasant Stock, then turn up heat and allow to reach a boil, before reducing to a simmer.
Step #25 - Add 1 ½ cups of Long Grain Rice.
Step #26 - Give everything a good stir to make sure rice is submerged and spread evenly.
Step #27 - Sit the Pheasant Breast on top of rice
Step #28 - Then cover and allow to cook for 20 minutes
Step #29 - Turn off heat and remove lid, allow to sit for 10 minutes.
Step #30 - Garnish with Cilantro, Lime and Sliced Jalapenos.
Step #31 - To serve, just add some of the rice to a bowl and place Pheasant Breast over top. Squeeze a little bit of the lime juice over everything. Add more Cilantro and Jalapenos if desired.
