If you know me, even barely, you know my unapologetic love affair with Mexican/Tex-Mex food. I could literally eat it every day for the rest of my life and be just as happy as I am - right now - writing a blog post about it.
This right here is easily one of my most favorite meals of all time, and can so easily transform into anything you want to make it. What I truly love about this, and why I have literally been running around sharing it with everyone I can possibly get to listen to me ramble for 4 minutes - it is totally customizable based on your diet and what you are looking for in a meal.
Keep it vegetarian, like we do, or add some meat in there to get some more protein - fish, chicken, pork, beef, whatever your heart desires
Swap the rice for another grain of your choice, like quinoa if, again, you want some extra protein
Add any herbs you want, like cilantro (which I can't stand, so I leave that out of basically every recipe known to man)
Add or subtract any veggies or legumes that you love and hate
Swap the amounts of rice and greens and easily transform it into a southwestern salad
MAKE IT ALL A BURRITO FILLING
... you get the picture
It has very quickly become a staple in our house - literally, we usually have it once a week. It is inexpensive, quick, and SO easy to make. It is hearty, but not so filling that you want to take a nap right afterwards. It is so good, even our pup, Hok'ee, wants a bite (ok, so I am pretty sure he would accept any human food if we were to give it to him, but he just looked so cute begging for it I had to snap a picture).
Yield: 3-4 servings (unless you have a Travis living with you, then 2 servings is all you get!)
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready Time: 45 minutes
INGREDIENTS
Bowl:
1 cup uncooked rice
2 cups water
1/2 teaspoon salt
1 cup salsa
3 cups spinach, or green of your choice, sliced into strips
1 can whole kernel corn, drained
1 can black beans, or legume of your choice, drained and rinsed
2 tomatoes, seeded and diced
1-2 avocados, diced
Chipotle Sauce:
1 cup sour cream
2 Tablespoons chipotle peppers in adobo sauce
1 clove of garlic, minced (I eyeball this from a pre-minced jar)
Juice of 1 lime
1/4 teaspoon salt
Site note, we use Himalayan salt in our house rather than plain table salt, which is why you see pink stuff in a jar here - that's our salt!
INSTRUCTIONS
1. Add the rice, water, and 1/2 teaspoon salt to a pot and cook (about 30 minutes usually).
While the rice is cooking, I like to go ahead and do my prep work!
2. To make the chipotle sauce, combine all ingredients into a bowl and whisk together until completely mixed. Set the bowl in the fridge until you're ready to serve.
3. Chop your spinach (or alternate greens) into slices, and dice your tomatoes and avocados as large or small as you like. Set aside.
4. In 2 small pots or pans, give the beans and corn a little warmth on the stove (since they are already cooked coming out of a can, you just need to heat 'em up).
5. Once rice is done, fluff with a fork. Then add the salsa and stir together.
6. Fold the rice into a bowl. Then top with spinach, beans, corn, tomatoes, and avocados.
7. Drizzle with chipotle sauce and serve!
**A note of caution to you guys - something my husband unfortunately learned by trial and error - this chipotle sauce can be overwhelming in flavor and in heat for some people. Don't go too crazy with it until you figure out how much you like on there, then go wild. But for anyone who has a sensitive palette, it can ruin the whole meal for you if you go overboard. trust. **
I hope you guys enjoy this, and let us know if you decide to give this a go yourself - did you go verbatim by our recipe? If not, what did you add/remove to make it your own?! We would love to hear how creative you get!
Also, let us know if you want to hear more recipes that both Lo and I live for - because you knowwww we love to eat, and have so much we could share with you!
Later pals!
xoxo, your amiga, Mal
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