I didn’t preheat the oven to broil so the peppers did not get charred enough. Ended up just putting the peppers directly onto my gas stove until they burned lol. Still wasn’t easy to peel! Reduced the recipe to 4 servings and it worked well (.5 cup broth in the pepper mix, 1 cup in the rice). Went well with tamales and beans 🤤
Still make this all the time. The sauce doesn’t need the honey at all tbh and I always add sriracha or another chili sauce as well as 2-4 Chinese dried red chilis to the sauté. I like the spice. Little gems are great for this (crunch) and butter lettuce is good too.
Had to change several things out of availability: broccolini instead of asparagus (worked just meh okay), 8oz cassava pasta, only 1 cup of edamame instead of peas (worked great actually), halved the amount of spinach. Idk what would have happened if I used all proper amounts: my 9x13 baking dish was super full as it was. Good but needed much more salt than indicated!
Really really good as is! Used GF panko and cassava orzo. I cooked about 2/3 cup dry and it could have used a bit more tbh, maybe 1 full cup next time.
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