This week – I was hungry for white rice and home cooking.
I made my family’s chicken adobo and added kidney beans. Trust me – it works! The kidney beans soak up the soy sauce and vinegar broth. I think it pairs nicely with the chicken that has been simmering for about an hour on the stove.
My favorite part of this dish is spooning the thin, savory broth over white rice. Yum!
My comfort food comes in all shapes, flavors and complexities. Oddly enough, memories of my lola has me heating up a bowl of white rice and smoked cheddar sausage in the microwave.
I also add pads of margarine over the rice. I know – weird right? Good thing I’m not pregnant!
Continue reading “Over rice”
After two attempts, I think I finally understand what goes into “Spanish/Mexican Rice.”
The flavors of tomato sauce, spices and chopped onions held up quite nicely with white rice.
Inside the newsroom on Cinco de Mayo, my co-worker shared his wife’s rice as part of a Mexican breakfast potluck.
I loved it and I begged him for the Cardenas family recipe. A few days later, he got it from his mother-in-law and shared it with me.
After simmering for 20 minutes, I served the Cardenas rice with spicy chorizo and kidney beans. I think my hubby enjoyed the spicy, savory dinner.
Continue reading “Memories of Rice”