Thursday, April 5, 2012
Last night we had tacos. Finally. I planned to have them Tuesday, but then I had a fateful run-in with a waffle iron, and the family enjoyed a waffle-induced coma for 17 straight hours. Dinner, Breakfast, Lunch.
So by dinner time last night, we were ready for a very non-waffle taco meal.
It was so fresh and summery-feeling, I think we'll do it again tonight.
(plus, we have LOTS of left-overs)
I made these slow-cooker beans, but used black instead, and didn't mash them. I think next time, I will add green chiles and lime.
Then I whipped up some
Easiest Spanish Rice Ever
1/4 medium onion, chopped
2 Tbsp. coconut oil
1.5 C. rice (one day I will be brave enough to try brown, but I love my Jasmine too much just yet)
2 C. chicken broth (homemade, if possible)
1 C. salsa (also homemade, if possible)
Melt the oil in a large pan. Saute the onion for 5 minutes. Add the dry rice and saute until it starts to brown. Then add the broth and salsa. Bring to a boil, then reduce heat to low and cover. Cook 20 minutes, or until liquid is absorbed and rice is tender.
(That reminds me, if you have a favorite Spanish Rice recipe, let me know. This is the only one I have ever made, and I always wonder what else is out there.)
I made some
Guacamole (I'm sure you know how, but just in case...)
1 avocado - mashed
garlic salt - to taste
lime - squeezed over, to taste
cumin, chili powder, salt, pepper, garlic powder, onion powder, whateverelsesoundsgood
I heated up the corn tortillas, chopped some fresh stuff, and threw some cheese in a bowl.
Such an easy meal (well, as long as you plan a little ahead for the beans - they take all day).
Also, for lunch yesterday I filled a bowl with brown rice and black beans. Then I poured over a little salsa and sour cream. It was super tasty and, more important, easy!
I am determined to find more ways to eat beans and rice. They are cheap, nutritious, and delicious (not to mention crock pot-able, which is so helpful). So, if you have any ideas, please share them here!