Chopped Challenge: Very Berry Mexican Rice

Another Chopped Challenge but from Food 4 Less (You won’t gonna see this bitch in Whole Foods or Gelson’s). I typed up things listed on Food 4 Less as on sale plus a few other items to mix things up.  I plugged it into a random list generator and got:

enchilada sauce – blackberries – kidney beans

I’m looking at this thinking this is going to be rough. Now I get to make a dish with way more thought and time than the contestants do on the show but WHATEVER.

So I’m wanted to do tacos which is kind of a trash choice because every stressed out chef makes tacos when shit gets real on Chopped.  So I’m going to do some flavored rice I guess loosely based on Mexican rice but like fancy and shit. I’m a trainwreck not a chef, let’s see how this goes.




  • Bag of frozen peas and carrots
  • Can of kidney beans
  • ½ White onion
  • Small batch of blackberries
  • Quinoa (don’t remember how much perhaps ½ a cup)


  • Can of enchilada sauce
  • 1 tablespoon of brown sugar
  • ¼ tsp of Cinnamon
  • Pinch of Cumin
  • 4-6 garlic cloves
  • ⅙ tsp of tumeric

First I started with cooking quinoa.  Then chopping up cauliflower., In a baking pan I mixed them all together.VBM 2

Then I whisk the enchilada sauce with seasoning.  Yes, I used a can. I mixed in the vegetables and laid the vegetable on top of the quinoa and cauliflower.



Then I’ll bake it for about 30 minutes.  I check on it every 10 minutes.

While that cooks, I caramelize the blackberries with brown sugar, olive oil, and water in a saucepan.

vbm 1

I’m going to try with and without onions because.  Combining them was actually really good! I know, weird.


The caramelized onion totally made the dish.  I will say that the rice is delicious but the berries are a little out of place with it.  Still good though! My co-workers were so jealous when I took this out of the microwave. The kitchen smelled like enchiladas.  When I told them it was a vegan they were like, “WHAT? Vegan food can’t smell good.” I wish I didn’t use so much brown sugar in this recipe but I sacrificed the healthy for flavor.  The sugar was needed to balance out the saltiness in the canned sauce. Next time if I make my own sauce I won’t need to do so much flavor correction but also I’m lazy.




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