Dinner underway. Tonight is refried beans, Mexican rice, and a Southwest omelette.

The Southwest omelette is your basic 3 egg omelette filled with chorizo, cheese, and hatch chili. 😋

I have an easy trick for the Mexican rice: make the whole thing in the rice cooker! Just replace half the water with 1.5 times as much salsa and cook normally. For example, if your rice requires 2 cups of water, use 1 cup of water and 1.5 cups of salsa.

I know what it sounds like, but it tastes great.

BTW: Notice I called it 'Mexican rice'? Compared to your standard made-from-a-recipe Spanish rice it has a more 'South of the Border' flavor. Thus the appellation.

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