I’ve officially moved out of my house in Georgetown. I spent all of last week sorting through and packing up a remarkable number of kitchen supplies, books, and other odds and ends that I have accumulated over the course of four years. It’s always a little weird when one moves, and this particular move was especially bittersweet as I knew that I may not see some of my friends for several months or, in some cases, years. It was also sad saying bye to our house on T Street. So long, “The Onionpocket!” I shall miss your amazing counter space and ridiculously colored walls. Something tells me that this was the first and last time that I will have a lime green living room and hot pink kitchen.
Part of my moving process involved uploading pictures to my computer. While browsing through my pictures, I came across a few shots of these delicious Mexican-rice stuffed peppers that I had made a couple of months ago but had never blogged. Major oops. I made these one night when I was craving Mexican food, and, with the variety of summer vegetables starting to appear at the grocery store and farmer’s market, I bet these would be great with some fresh corn, zucchini, and herbs added to the mix.
I didn’t have any meat on hand when making these, so I opted to use beans. I have made these before with meat, however, and they taste great with some ground chicken or beef. Just be sure to season them well and cook the meat separately and to season it well with onions and a Mexican spice blend. I usually serve this dish with a side salad of spinach, avocado, red onions, and a cilantro-lime vinaigrette. You can even crush up a few tortilla chips for an added crunch. The rice is simple to make and fun to experiment with, and its a great recipe to have on hand whenever you want to make burritos. I hope you consider making these this summer. Happy eating!