Have a bunch of 10 oz cans of rotel diced tomatoes/green chilis I need to use up.
I have checked out their website, but were looking to see if anyone has go to ideas for using said cans.
I have had enough of the chili con queso dip, so I was looking for something else.
Thanks in advance.
I've used Ro-tel diced tomatoes for a Mexican style gazpacho and added diced squash, zucchini, roasted tomatoes, tomato juice, etc and grilled seafood like shrimp & scallops...delicious! I also pureed it & used to make spicy tomato sorbet which I paired with a ceviche that included mango
I use Ro-tel tomatoes for a quick version of Snapper Vera Cruz-style. I usually use one can of the diced tomatoes/green chilis and one can of the hot with habanero chiles. If you don't have the tomatoes with habanero, and like things spicy, just toss in some minced jalapeno when you saute the onions:
Saute 2 snapper fillets that you've salted on both sides in a couple tablespoons olive oil, until golden on both sides. Remove to a plate. Add a bit more oil to the skillet if necessary and saute one-half of an onion, diced, until transparent. Add a couple of minced garlic cloves, saute for a minute or so, then add the two cans of tomatoes, the juice of one lime, and a teaspoon of ground mexican oregano. Reduce the heat to low and simmer for 10 minutes to blend the flavors. Return the snapper fillets to the skillet, spooning some of the sauce over the fillets, cover, and cook at low heat for about 10 minutes. Serve immediately, sprinkled with chopped olives if desired.
I substitute it for anything calling for tomato sauce or diced tomatoes, except maybe in Italian dishes. Although I should try that, we like things spicy. Chili was the first, then I added it to my enchiladas along with a can of El Pato, then to soups like beef barley. Shrimp dishes are good, and I've even served it plain as salsa in a pinch. I think I use it more in the winter so my mind isn't remembering everything......
+1 to coll.
- Add 1/4 can to a 1 lb meatloaf, then when it has cooked about 1/2 the time, pour a can over top rather than using ketchup.
- Once the weather cools down, add a can toward the end of cooking a pot of black-eyed pea or great northern white bean soup, then serve with a big wedge of cornbread.
- Cook some of the liquid out and serve over fried eggs or other dishes with shredded or crumbled cheese (preferably Mexican queso blanco)
- You could always use it in an roast - I would imagine beef or pork
This is one of my husband's favorites. Prepare a box of Spanish flavored Rice a Roni per pkg. directions. While you brown the rice you can add diced onion. Replace the (I believe) 14.5 oz. can diced tomatoes with Rotel but you will have to compensate the difference in liquid with approx. 4 oz. additional water, as I believe Rotel is approx. 10 oz.. If you feel like the extra trouble, add chopped, cooked bacon. The key to a good dry rice is to place a clean dish towel under the skillet lid so it will absorb the condensation - I use a clothespin to keep the towel away from the burner.
I "discovered" Ro*Tel two years ago, when they were just about free with coupons. I always have canned tomatoes on hand, so I bought two in every variety. Ever since I've been playing catch-up, cos I love the stuff. Whenever it's on sale I stock up on the "hot" kind.
I throw it with a grated clove of garlic brown rice into the rice cooker. With some garlic and diced onion, it makes a decent salsa in a pinch.
This next confession makes me grateful to be posting under a pseudonym: I like to stir Ro*Tel into mac and cheese. Not so different from the "queso" dip some people swear by, but I've never tasted Velveeta, so perhaps it might be very different.
I've used it for more things than I can remember at the moment. I have a jar in the fridge that I'm constantly refilling. It's very high up there on my condiment list. Straight from the can I've used it in tuna salad, on sausage sandwiches, hot dogs etc. But I guess I mostly use it in combination with diced onions, cilantro, and Dave's Insanity hot sauce in any "chicken based items"..... chicken ramen, chicken and noodle/rice soup, and scrambled eggs/omeletes.
The Pioneer Woman's "restaurant style salsa" recipe calls for 2 cans. But it makes nearly 2 quarts, so be ready to eat lots of salsa (it's actually quite good when you work out what you hafta add to make it fit your tastes). I have to make it in shifts though. My 11 cup food processor floods if I don't process the large can of tomatoes separate from everything else.
I discovered Rotel in an old usenet forum for cooking and still make this Memphis Rice - freezes well too.
Mexican Rice Memphis Style
1 Cup Extra Long Grain Rice
1/2 Cup White Onion (Diced)
1/2 Cup Green Onion (Diced)
1 1/2 Lb. Ground Chuck or Round
8 Oz Rotel Tomatoes (canned tomatoes seasoned with onion and chile)
16 Oz. Stewed Tomatoes
1/2 Cup Pace Picante Sauce (Medium)
2 Tbs. Salt (or less)
1 Tbs. Cayenne Pepper (or chile powder)
2 Tbls. Oil
1 Cup Water
In skillet, scramble and brown ground meat with onions. Drain and set aside.
Put oil in skillet, heat to sizzle and add rice, stir uncooked rice and let brown in oil.
Add meat and all other ingredients, stir and cover.
Let cook for twenty-five minutes, or until water and juice has evaporated and rice has fluffed. (You can sprinkle on grated cheddar during the
last few minutes of cooking)