Celebrating New Traditions this Fall with the family – Mezzetta Makes it Betta!
Fall is almost here, and we all can’t wait to enjoy the change of season with loved ones.
We all have those special family recipes that are close to our hearts and always bring us joy. For me, “Arroz con Aceitunas” Spanish Rice with olives is one of my favorites. This dish is always at our family gatherings. I partnered up with Mezzetta to share with you my fall family recipe.
The traditional recipe is made with rice, but because of the high calories I modified it and made it with tri-color quinoa. Also, instead of canned tomatoes, I used Mezzetta’s Italian Plum Tomato Marinara to give it an exquisite flavor.
For the olives, I used the Spanish Queen Olives as well as their hand-picked Castelvetrano Olives to elevate the dish.
Ingredients
Serving 2-3 People
2 Cups of Tri-Color Quinoa
3 Garlic Cloves
1/4 Cup of Diced Onions
1/2 Cup of Mezzetta’s Italian Plum Tomato Marinara
4 Mezzetta Spanish Queen Olives
4 Mezzetta Castelvetrano Olives
1/4 Cup of Bell Peppers
1/3 Cup of Pre-Cooked Diced Pork Sausage
Cilantro Leaves (optional)
Directions
On a hot pan, add 1 tbsp of sunflower seed oil. Once the pan is hot, add the onions, garlic, pork sausage, Mezzetta olives, and Mezzetta marinara sauce . Let it cook for two min, then add your quinoa and diced bell peppers. Stir and let it cook for 10 min.
I hope you enjoy this fall family recipe!