When I played golf on Monday, I didn’t think I was going to be sore.
I mean, there’s no real heavy lifting involved. No intense cardio (except my own elevated heartbeat from sheer nerves). But all of that mid-section twisting really threw my abs for a loop!
Well, that and the fact that I decided to do an hour-long muscular endurance total body lifting session. Oops.
Thank goodness for Jessica and her veggie (and chicken) enchilada method! I highly suggest you make these. Especially if you’re a misplaced Texan in the middle of a state with sub-par Mexican food but above-par beer.
The beans were simply refried black beans from a can, and the rice is my quick take on Mexican/Spanish rice with no tomatoes. It was actually really good! Not traditional, but had all the same flavors. Plus it’s super simple to make:
EASY MEXICAN/SPANISH RICE
- 1 1/2 cups rice (I used white because it cooks faster and I was on a time crunch, but you can use whatever kind you like)
- 3 cups chicken stock (you could sub vegetable stock)
- 1/2 Tbsp vegetable oil
- 2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp cumin
Heat a saucepan over high heat. Saute the rice in the oil for a minute or two, stirring very frequently, until the rice turns a deep golden color. Immediately add the chicken stock. Bring to a boil, then reduce heat to low and simmer covered. The cooking times will vary based on the type of rice used. Once all of the liquid is absorbed and the rice is tender, take it off the heat. Fluff with a fork. Mix in spices and seasonings and serve!
I love easy recipes, and for a classic rice dish this really doesn’t get much simpler. I love the real deal, made with tomatoes and real onions, but this is definitely a great substitute! And because I’m a bad food blogger and didn’t take a picture of the final product, here are some of my favorite pictures of my dogs.