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Arroz Con El Faisan

After a long day at work, you don't always feel like coming home to cook food. Sometimes is just easier, and more relaxing to just jump in the car and drive down to one of the local Mexican restaurants for some good food and few margaritas! Me and my wife each have our regular meals that we get there, my two favorite go-to meals are the El Preferido and Tacos De Alambre. The El Preferido, is strips of chicken breast, covered with cheese sauce, to which I usually have them add Chorizo and Cilantro. I tried to create my own version of this at home several months ago, you can find it listed with my other recipes, as "Mi Favorito". I must say, it turned out pretty damn good and the longer it sat, the better it got, one of my favorite meals, hence the title. This recipe is going to be very similar, with a lot of the same ingredients. I got off work a little early one Monday and since it would be a while before my wife got home, I decided I'd just cook dinner for the both of us. I didn't want to spend all night cooking and I didn't want to dirty up a lot of dishes that I'd just have to clean up later, so this one skillet, Arroz Con El Faisan, seemed like a really good choice. Arroz Con El Faisan, basically just means rice with pheasant.

One of the reason this meal appealed to me, was because I struggle making Mexican Rice! It seems like it's hit or miss with me when I make it, and this was an opportunity to try it a different way. My Mexican rice rarely turns out the same, so I thought I'd give this a try... I wasn't disappointed. I do like to experiment with my rice, to see if I can make it come out more restaurant like and that maybe the reason, I mess it up sometimes. I've made it several times, in other recipes posted to the site, and it's always been good, just not like what the local restaurants make. It seems like the Mexican rice at the restaurants are always a little dryer, less moist than mine. I've tried adding less water or stock, letting it sit longer, frying it in a skillet, to no avail. One of the local restaurants did have a "Hiring Now" sign posted for a cook, and I kid you not, I've thought about applying, just so I could see how they made their rice. The main reason that prevented me from doing it was the thought of having three jobs. I think this version of Mexican rice turned out really good, everything was cooked together in one skillet, the rice had lots of flavor and wasn't to tomatoey. This was a simple, cheap meal that only took about a half hour to make, with a minimal dishes to clean up. Definitely a meal to consider adding to your weekly meal rotation.

Ingredients

Arroz con el Faisan

Rotel Cheese Dip

Mexican Seasoning Blend

Instructions

Mexican Seasoning Blend

Step #1 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 #1 Gather ingredients to make cheese dip.

Step #2 Cut Velveeta Queso Cheese brick into small square cubes and add to sauce pot. Set heat on medium low.

Step #3 Open the can of Rotel tomatoes and pour into sauce pot with cheese.

Step #4 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 #1 Prepare your other ingredients, by washing Cilantro and peppers.

Step #2 Dice up the Peppers, Onion and Garlic.

Step #3 Add a large skillet to the stove and set the heat to medium high. Add 2 tablespoons of butter and allow to melt.

Step #4 Add Chorizo, if it’s in casing, remove the casings.

Step #5 Allow to cook or 5 minutes, or until it’s as crispy as you like it.

Step #6 Remove Chorizo to plate.

Step #7 Season both sides of the Pheasant Breast with salt and our Mexican Seasoning blend.

Step #8 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 #9 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 #10 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 #11 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 #12 Add Garlic and allow to cook for another minute

Step #13 Pour in can of Rotel Tomatoes and allow juices to cook off.

Step #14 Add one tablespoon of tomato paste, using a spatula to coat all the vegetables. Allow this to cook for a 2-3 minutes.

Step #15 Add cooked Chorizo back to skillet.

Step #16 Add Pheasant Stock, then turn up heat and allow to reach a boil, before reducing to a simmer.

Step #17 Add 1 ½ cups of Long Grain Rice.

Step #18 Give everything a good stir to make sure rice is submerged and spread evenly.

Step #19 Sit the Pheasant Breast on top of rice

Step #20 Then cover and allow to cook for 20 minutes

Step #21 Turn off heat and remove lid, allow to sit for 10 minutes.

Step #22 Garnish with Cilantro, Lime and Sliced Jalapenos.

Step #23 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.

Recipe Card

Arroz Con El Faisan

Written by Jeff Davis Visit : Visit authors website

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Prep Time: 15 min - Cook Time: 45 min

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 #1 - 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 #1 - Gather ingredients to make cheese dip.

Step #2 - Cut Velveeta Queso Cheese brick into small square cubes and add to sauce pot. Set heat on medium low.

Step #3 - Open the can of Rotel tomatoes and pour into sauce pot with cheese.

Step #4 - 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 #1 - Prepare your other ingredients, by washing Cilantro and peppers.

Step #2 - Dice up the Peppers, Onion and Garlic.

Step #3 - Add a large skillet to the stove and set the heat to medium high. Add 2 tablespoons of butter and allow to melt.

Step #4 - Add Chorizo, if it’s in casing, remove the casings.

Step #5 - Allow to cook or 5 minutes, or until it’s as crispy as you like it.

Step #6 - Remove Chorizo to plate.

Step #7 - Season both sides of the Pheasant Breast with salt and our Mexican Seasoning blend.

Step #8 - 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 #9 - 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 #10 - 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 #11 - 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 #12 - Add Garlic and allow to cook for another minute

Step #13 - Pour in can of Rotel Tomatoes and allow juices to cook off.

Step #14 - Add one tablespoon of tomato paste, using a spatula to coat all the vegetables. Allow this to cook for a 2-3 minutes.

Step #15 - Add cooked Chorizo back to skillet.

Step #16 - Add Pheasant Stock, then turn up heat and allow to reach a boil, before reducing to a simmer.

Step #17 - Add 1 ½ cups of Long Grain Rice.

Step #18 - Give everything a good stir to make sure rice is submerged and spread evenly.

Step #19 - Sit the Pheasant Breast on top of rice

Step #20 - Then cover and allow to cook for 20 minutes

Step #21 - Turn off heat and remove lid, allow to sit for 10 minutes.

Step #22 - Garnish with Cilantro, Lime and Sliced Jalapenos.

Step #23 - 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.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.