How are y’all doing? Are any of you still having to go to work? Or are you social distancing at home?
The LOML can work from home and all the kids are home from school so we’re having lots of down time with family. You can read about some of the fun things we’ve been up to here.
One of the things we’re enjoying is mealtime.
For dinner, Son #4 with the assistance of his sous chef Daughter #2 made his specialty.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 boxes Zatarain's Spanish rice
- 3 bell peppers 1 green, 1 red, 1 yellow. Slice into thin strips
- 1 onion chopped
- 4 ounces sliced white mushrooms chopped
- 15 ounce Queso blanca
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 teaspoon Salt
- 3 Tablespoon extra-virgin olive oil
Ingredients
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Instructions
- Prepare spanish rice as directed on box.
- In a large frying pan, add 1 Tbsp olive oil, 1 tsp. salt, and chopped onion. Sauté until carmelized. Set aside.
- Add 1 Tbsp olive oil, 1 tsp salt, paprika, chili powder and peppers. Sauté over medium heat until begins to soften.
- Add mushrooms and sauté for an additional 2 minutes.
- Plate rice and vegetables.
- Pour queso cheese into microwaveable container and microwave for 2 minutes.
- Drizzle cheese onto each rice and vegetable serving.
It was fun watching the kids work together and there was only a little bit of yelling 😉
Hope y’all are coping well with the social distancing. We’re having fun and staying healthy.
Love y’all,
Linda
