Every night around here seems like a rush. On the nights we don't have sports practice, fundraising meetings or chiropractic appointments, we end up having to run errands. Monday night was no different. Sunday we got home from camping on Lake Michigan, got bathed and crashed. Sleeping in a tent, being woken up at 6 am on a Sunday and swimming and running on the beach all day is exhausting!
Monday I had to run up to REI to get a new pump for my bike and also Target to get baby shower and bachelorette gifts. We didn't get home until after 7 so I had to throw something together quickly before I was forced to eat my firstborn for dinner. Mexi-rice rose to the occasion. Normally I would make this with brown rice since we all know that is better for us, but white rice cooks so much faster, so I used white. These instructions will be for white. If you did this with brown, it would pretty much be the same, but cook it for the amount of time your brown rice requires.
Mexi-Rice
1.5 cups white rice
1 can petite diced tomatoes
1 4 oz can diced green chiles
1 cup water
1 tsp cumin
1 tsp salt
1/2 lb chorizo
1/2 onion, diced
1-2 tsp coconut oil
Bring all ingredients, except chorizo and onions, to boil in a medium saucepan. Reduce heat, cover and simmer until liquid is absorbed - about 15-20 minutes. In the meantime, heat oil and onions until onions are soft. Remove chorizo from casing and crumble into pan with onions.
Once rice is done. Remove from heat and leave covered for 5 minutes.
Fold chorizo and onions into rice mixture. Serve hot.
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