As I mentioned a few months ago, I’ve been trying to make food during the weekend that Brian and I can take to school as a hot lunch. My favorite recipes make a lot of food with little effort and require few dishes or utensils at work.
Last week I made Curried Brown Rice with Tomatoes and Peas from Cheap Healthy Good. It’s a dish I’ve made a number of times before and I really like it because it uses brown rice, which I usually don’t bother taking the time to make, and the prep is mostly hands off. But as I made the recipe it seemed to me that it was the sort of thing that would be open to infinite variations. And so, I decided to try making a Mexican style version. The new recipe turned out really well.
This time around, I used a bag of frozen “Mexican Style” vegetables that included broccoli, cauliflower, red peppers and corn, but any combination of vegetables works. You could also add beans or animal protein at the end when you add the rest of the vegetables and increase the spiciness to your liking using additional chili powder or hot sauce.