Cilantrosplosive Rice-Veggie-Cheese Thing
Dang guys it is seriously dumb not to post on a blog for over six months. Luckily I am here to reverse the trend and explicate my dinner of this evening, which was rather delicious. Since I improvised this and only thought of recording its making after the fact, this recipe will contain few quantities. But here’s what I used:
GREDIENTS
- olive oil
- salt
- black pepper
- minced garlic (I got it (the garlic) out of a jar; if you want to keep it (general “it”) realer than me, squish it (the garlic) out of a garlic press)
- coupla chunks of rice (I used short-grain brown rice, which combines my two favorite rice attributes)
- Chihuahua queso para fundir (tastes pretty much like a saltier provolone) (note: the queso comes from Chihuahua, not from Chihuahuas, luckily, if you catch my drift)
- diced tomatoes (from a can (a tin can))
- eggplant, maybe 1/2 cup, chopped into 1/8″x1″x1″ sticks or something near that
- leek, about the same amount as the eggplant, chopped
- a goodly quantity of cilantro
GENERATIVE ALGORITHM
- Cook some rice.
- Chop the eggplants and leeks.
- Heat up some olive oil in a pan; dump some salt, pepper, and garlic in there.
- Put in the eggplant and leeks and let ‘em simmer and soften as you get the subsequent stuff ready.
- Put in the queso and let it melt.
- Insert the rice and mix it all in. Make sure the queso is getting well-integrated and not balling up all by itself.
- Add the tomatoes and mix them in.
- Once everything’s all lookin’ good and cooked, add the cilantro and mix it in, but don’t let it overcook.
- SERVE
I’ll put a picture up once my home internet connection is working again? (I am posting this from the studio.)
