I haven’t done a food post since last year’s Pascha bread, but this was a really excellent burrito, so I thought it deserved to be remembered and repeated in the future.
- Spanish Rice
- Fire roasted green chili
- Lemon or lime
Sauté the shrimp in oil with the garlic, and mash half the avocado with salt and lime. Otherwise I suppose the assembly should be pretty self-evident. Salsa could also go in it, but I generally chop the green chili and add quite a bit of lemon.
- Veggie stock
- Tomatoes (canned chopped fire roasted or Mexican, or cooked chopped fresh)
- Green chili (small can or fire roasted fresh/frozen)
Instructions also reasonably self-evident; saute rice before adding liquid; I’d do 1 1/2 cups of rice)