Vegetarian Skillet

Recipe provided by Chef Crusco Catering in Austin, TX


  • 2 tbsps. EVOO
  • 1 tbsp. Unsalted Butter
  • 2 small Red onions – peeled and thinly sliced
  • 2 garlic cloves – peeled and minced
  • Sea Salt & Fresh Ground Pepper – To taste
  • 1 cup Basmati Rice
  • 2 tbsps. Bijol Seasoning (Mixture of Annatto, Cumin and Corn flour)
  • 1/2 cup – Chef Crusco’s 5 Minute Tomato Sauce
  • 1-2 cups Vegetable Stock or Water
  • 1 cup Green Beans – Blanching Technique (step 2)
  • 1/2 cup Frozen Peas – thaw at room temperature
  • 1-2 cups Fresh Spinach
  • 1 lemon – juice only
  • 1/4 cup Feta Cheese – crumbled


  1. Add Butter and EVOO to a skillet (cast iron preferred) on medium heat. Once hot, add the onions. Season with salt/pepper. Cook on med-low for 15 minutes until caramelized.
  2. Add the garlic and cook another minute. Add the rice and toast the rice for 3-4 minutes. Season with salt, pepper and Bijol. Move the mixture around so the rice gets covered with all the fats and seasoning.
  3. Turn the heat to med-high and immediately add the stock and Tomato sauce. Once simmering, reduce the heat to low and cook for 10-15 minutes until the rice starts to become soft to the bite.
  4. Still on low heat, add most of the spinach and move around with a wooden spoon so the spinach wilts.
  5. Add the peas, green beans and cook for another 3-4 minutes. Turn off the heat, squeeze the lemon juice all over and add the last of the spinach. Allow the skillet to sit for 5-10 minutes off the heat.
  6. To garnish, add the crumbled Feta Cheese and serve.
  7. Goes great as is or enjoy with Chef Crusco’s stuffed Pork Loin. Enjoy!