Sorry for the long hiatus, between school and life my laziness got in the way and prevented me from keeping up my blog. Here’s to a fresh start.

In an effort to cook new (to me) things, this week at the store i picked up a package of chorizo. The store where i shop actually has a pretty wide selection of hispanic groceries, so i liked to meander and discover new spices and other things that rarely make it onto our table.

Tonight i heated up some pinto beans i had cooked a few days earlier in the crockpot (sans anything but water, good for freezing and using in other dishes-way better than those sodium loaded canned beans), and decided to try my hand at what i will affectionately call “tex-mexican” rice, and something akin to huevos rancheros.

“tex-mexican” rice

The quotes are due to the fact that the only thing remotely mexican this has going for it is a can of rotel.

1 cup long grain rice
2 cups water/ stock
1 can rotel
3 TBS oil

Fry the rice in the oil until it starts to brown. Then add the rotel, and shortly thereafter, the water/stock. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.

Something akin to Huevos Rancheros

In my infinate laziness, I looked at all of the potential accoutrements involved in Huevos Rancheros, sighed, and resigned myself to eggs, green onions, and chorizo, which worked just fine (especially with an ice cold margarita to wash it down).

3 links chorizo
a few stalks chopped green onions
4 eggs

Brown the chorizo over medium heat, crumbling as it cooks. Add the green onions when the meat is almost done. Break the eggs into a separate bowl and scramble. Add the eggs to the cooked meat and onion, moving the ingredients in the pan until the egg has set but not overcooked.