I could eat pasta like we had last night every night ’til the end of my days. Unfortunately, if I ate it every night, the end of my days would be here a lot quicker than I want.
Time to regroup.
This is a bit of a clean-out-the-fridge dinner. I had a couple ears of corn that needed using up, plus some fresh tomatoes and some fresh peppers from the yard that were calling to me. And poached chicken from Saturday.
Throw it all together with some sofrito sauce and chopped green chiles and dinner was served!
Into the skillet went 6 chopped roma tomatoes with 2 ears of corn cut from the cob and 4 hot peppers, chopped. I simmered it for a few and then added a heaping teaspoon of cumin, a half-cup of sofrito sauce, a can of tomato sauce, a can of diced green chiles, and a bit of salt and pepper.
To make it all even better, I cooked a whole-grain rice medley of brown, mahogany, and black rices mixed with wild rice. Not exactly Mexican, but… It’s a great blend.
The peppers from the yard were much spicier than the first few we picked. It wasn’t OMG hot but it had a good kick to it.
It was one of those meals that will probably never be replicated, but it worked well, tonight.