Because Cinco week!
I feel like it’s my duty to announce that I can’t believe how the year is flying, but I know you feel the same way. You have to! It’s nuts. May is Memorial Day which is summer. Jay and I both have trips planned out into September, and they don’t feel that far away. Living in the moment is killer when the moments zoom in such a fashion, you know?
But this week. The week that I could have thrown 1,837 new Mexican recipes at you because it’s my favorite food ever ever ever (tied with Indian and Italian and Japanese and Thai….?), and I find that it’s simple enough to make variations of Mexican food on weeknights. We have it a night or two per week, and change up the dish based on what we have in the fridge and what we feel like.
Rice, though, is almost always a staple. I make a green cilantro lime rice that is killer good (need to update the recipe but the gist is here), and red rice that is similar to the rice from this tlapeno that my friend Belen’s mother taught me how to make. The key is to use enough water to cook the rice and have tomato sauce on top of that in terms of liquid-to-rice ratio. Chicken stock/bouillon is key here too, but you could use veg to keep this truly vegetarian. Vegan! It’s vegan with veg stock! Unless you top it with cheese and swirl in some butter right at the end, but that’s not technically part of the recipe.