With the business of farm life, I often find myself seeking quick dinner meals. My favorites are the ones you can easily double or even triple the recipe to make freezer meals out of for another day. When running a farm, it’s not uncommon to have no idea whats in store for your day. Oh sure you can plan and you can try to tweak or streamline the daily tasks at hand but the reality is, you’re dealing with animals. Animals are unpredictable. Farmers never assume their day is going to go smoothly much less as planned. When it does – count it as a blessing. Which brings me back to dinner. A few weeks ago I returned from a local processor with a cooler full of pork. Weekends are particularly tricky timing wise. My husband works out of town and is only home every other weekend. We spend a lot of time trying to take care of various mini projects that are better suited for 4 hands rather than just two. I have both cows and goats that need to be milked in addition to the regular farm chores as well. After I got my hubby headed back off and finished up my chores, it had been yet another long day on the farm. I was tired. I was hungry and craving comfort food. First things that popped into my mind was a good rice dish.
When I spent a summer in Peru, one of the dishes my host family & I often made arroz con carne. We would often venture out to the market to in search of fresh veggies & meat to add to our dish. You can add pretty much any type of vegetable and cut of meat you like into a rice dish. I decided to quickly thaw out a pound of Chorizo sausage. Arroz con Chorizo is an easy quick meal to put together. While the Chorizo was thawing, I put a batch of rice into my instant pot. Then I quickly diced & sautéed onions, bell pepper, minced garlic in a couple TBS of lard. I added 1lb round chorizo sausage, cooked it until sausage was done. I added 1/2 quart canned corn, 1/2 pint of homemade rotel ( you can sub this with a 1/2 can diced tomatoes with green chilies) & 4 cups cooked rice; combined and stired until headed through.
Serve hot with sriracha to taste. This is also an amazing burrito filler. Top with black beans, shredded lettuce, cheese, sour cream and guacamole. Or use this as a filling to stuff bell peppers.