Monday, November 26, 2007


Red beans and rice with chorizo (recipe in the comments)
Herb salad with grape tomatoes

Dark chocolate dipped shortbread
Hot tea
This is another Whole Foods recipe. M and I love beans and rice in all forms and many of our standard recipes contain that yummy combo. Stick with the daily meals for long enough and you'll see recipes for beans and rice from most cuisines. You can make this with frozen rice (a great timesaver, but not the most ecologically oriented or cheap) or you can use an equal amount of cooked rice. We use chicken chorizo, not pork, to keep this relatively healthy.

Prep Notes
Difficulty: Moderate
Chopping: Onion, celery, pepper, garlic, chorizo, tomatoes
Time: 15minutes to prep, 30 minutes to cook
Make ahead: Not a problem.

J: "Our whole house smells yummy."
M: "Stick to your ribs goodness."

1 comment:

J said...

Red Beans and Rice with Chorizo – M & J (inspired by Whole Foods)
Serves 4

2 T olive oil
1 med onion, chopped
2 ribs celery, chopped
1 medium green pepper, chopped
2 cloves garlic, coarsely chopped
2 cans kidney beans, undrained
1 package pre-cooked chicken chorizo style sausage, sliced (we used Amy’s brand)
⅓ cup water
1 package frozen jasmine rice (or a two cup portion of frozen rice)
1 t salt (taste for more)
2 T parsley, chopped

Heat oil in a large stock pot over medium high heat. Add onion, celery, green pepper, and garlic. Cook until beginning to turn golden. Add the beans, sausage, and water, and bring to a low boil. Reduce heat, cover, and simmer for 20 minutes.

Microwave rice according to package directions. Add rice and salt to beans. Taste for seasonings. Sprinkle with parsley to serve.