Crock Pot rice fiesta
I was looking for something a little spicer (but too much so) that would be ready at the time I was hungry for dinner and that would fill the office with the tempting smells all day long that I miss from when I was working at home.
While I love the work I'm doing on Steve's campaign, I like to feel at home while I'm doing it. The smell of food cooking in the tiny kitchen near by desk makes it feel so much cozier.
I popped in at the small scratch and dent grocery down the street from the office, which also has some fresh produce and bagged items, and picked up a couple of things. Rice, scallions, a couple of cans of diced tomatoes with chilies, red and green peppers and some cilantro. I knew there was a beer and some limes in the fridge left over from a recent party.
Dinner would be a snap.
I could put the ingredients in the pot and do my "real" work.
"Mexican" Veggie Rice
1 cup of uncooked rice
1 cup of water
2 tablespoons of margarine
3 scallions, sliced
2 peppers, chopped (I just used green ones because they were cheaper)im
1 bottle of beer
juice of one lime
2 cans of diced tomatoes with chilies
small batch of cilantro, coarsely chopped (when you're ready to serve)
- Put everything except the cilantro in the Crock Pot.
- Cook on low all day.
- When you're ready to serve, put some cilantro atop each serving.
Vegan.
