This recipe is a wonderful single skillet entrée that can be used as a side dish for any of your favorite Southwest inspired meals like tacos or quesadillas, or it can stand-alone either as a vegetarian meal or topped with shredded chicken, sautéed shrimp, or an over-easy egg. Left-overs can be recycled into meals for the next day: Fried rice for breakfast or brunch, wrapped in a burrito with cheese for lunch, or thinned out with more vegetable stock as a soup for dinner. Mix it up with the vegetables you have on hand and experiment with different toppings like pepitas, pomegranate arils (seeds), or sliced avocado. Switching the seasoning blend to Cajun would create a beautiful bed of rice for grilled shrimp, chicken, or sausage. Yum!
Thank you!
Cold Creek Farm 