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Tuesday 5th April 2022.

April 5, 2022


Feisty Foodie Sara

Welcome to Tuesday’s TBS. Being Tuesday we go to the kitchen the check in with Feisty Foodie Sara. What do we have for today Sara? “I thought we could discuss some recipes that focus on a Panamanian staple….Rice!  I thought we could give our listeners some new and traditional ideas for this local favourite.  To start let’s turn some leftover brown rice into a Southwestern Rice Salad.  It’s healthy and delicious!  You can even add some shredded cheese, if you want!  Yum! For the next recipe, I want to focus on one of my favourite flavour profiles….Greek…while still focusing on the rice!  This Greek Style One Pot Chicken and Rice recipe has lemon for brightness and is easy to clean up since it only uses 1 pot!  For dessert, what’s more perfect than Creamy Rice Pudding?  There are two schools of thought here…with raisins or without!  Lol  Personally, I like it topped with some strawberry jam! A delightful cocktail to compliment these ricey recipes is a Southside Cocktail.  It’s kind of like a gin mojito martini!

Southwestern Rice Salad


4 1/2 cups cooked brown rice


1/3 cup lime juice, plus more to taste

1/2 cup olive oil

1 1/2 tbsp honey

1/2 tsp chipotle powder (sub with smoked paprika + cayenne pepper)

1/2 tsp cumin powder

1/2 tsp garlic powder or 1 garlic clove, minced

3/4 tsp salt

Black Pepper


1 red bell pepper, diced

1 small red onion, chopped

14oz corn kernels, drained

14oz black beans, drained and rinsed

3 tomatoes, watery seeds removed then diced

Avocado, diced

1 cup cilantro leaves, chopped

Wonton chips


Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.

Place rice in the bottom of your salad bowl.  Arrange all ingredients over the rice in a striped or pie design. Drizzle with dressing. Toss, then serve and top with wonton chips.  Serve and enjoy!

If using WHITE RICE, you will need 1 1/2 cups of uncooked rice.

Keeps for 3 days in the fridge (without wonton chips).

Greek Style One Pot Chicken and Rice



2 lbs chicken thighs (approx. 5 pieces), skin on, bone in

½ cup olive oil

2 lemons, juiced and 1 zested (approx 4 tbsp lemon juice)

1 tbsp dried oregano

4 garlic cloves, minced

1/2 tsp salt


1 1/2 tbsp olive oil, separated

1 small onion, finely diced

1 cup long grain rice, uncooked

2 cups chicken stock

1 tbsp dried oregano

3/4 tsp salt

Black pepper to taste


Feta cheese, crumbled

Finely chopped parsley or oregano (optional)

Fresh lemon zest


Mix marinade ingredients in a small bowl.  Pat chicken dry and place in a ziplock bag, pour the marinade over ensuring it’s well coated and set aside for min 30 minutes, overnight if possible.

 Preheat oven to 350°F.  Remove chicken from marinade, but reserve the marinade.

Heat 1/2 tbsp olive oil in a dutch oven or heavy based skillet over medium high heat.  Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.

Scraping all the brown bits, add ½- 1 tbsp more olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved marinade.  Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet and bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (45 minutes in total).  Ensure the chicken’s internal temp is 165 degrees.

Remove from the oven and allow to rest for 5 to 10 minutes before serving.  Top with Feta cheese and garnish with parsley or oregano and fresh lemon zest or grilled lemon.

Creamy Rice Pudding


½ cup Aborio rice

3 cups whole milk

1/2 cup cream

1/4 cup sugar

2 tablespoons butter

1/8 teaspoon cinnamon

1 teaspoon vanilla extract

Pinch of salt

Raisins (if desired)

Strawberry jam or cinnamon powder, as garnish if desired


Into a medium saucepan over low heat add in all of the above ingredients and allow to come to a gentle simmer. Cook on low for roughly 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.  Add raisins, if including.  Remove from the heat while the rice pudding is still quite ‘saucy’ and allow to sit for 20 minutes. During this time the rice will continue to absorb the liquid leaving you with a rich and creamy rice pudding.  Serve warm or cold with a dollop of raspberry jam on top.  Once cold, store in the fridge for up to 4 days.

Southside Cocktail


6-8 mint leaves

2 ounces gin

½ ounce lime juice

½ ounce lemon juice

½ ounce simple syrup or maple syrup

For the garnish: Lemon twist, mint leaves


Add the mint leaves to a cocktail shaker and muddle them.  Add the gin, lemon juice, lime juice and syrup to cocktail shaker. Fill it with ice and shake until cold.  Strain the drink into chilled cocktail glass or Martini glass. Garnish with an additional mint leaf and a lemon twist.

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