I made 1 cup of rice and proceeded to open, drain, and empty 1 can of black beans and 1 can of sweet corn into said rice. As the rice was cooking, I had sliced and fried the chorizo with the tiniest bit of vegetable oil, so the exposed parts got nice and crispy. I then dumped the chorizo and its juices into the pot of rice, mixing and seasoning with cumin, chile powder, salt, and black pepper.The dish changes from time to time. Sometimes I crumble the chorizo. Sometimes I use garbanzo beans in place of black beans. Pre-shredded packaged cheese won’t hurt. And you know what? It’s good as hell. It’s seriously delicious. Always. There aren’t any micro-greens, no softly fermented vegetables. No heritage breed meats and no artisanal cheese. But it’s satisfying, salty, and fills you all the way up.I make this dish at least once a month, and it raises the same question every time. Are there actually concrete requirements to what makes a homemade meal great? I’m honestly not sure, but I can tell you that if you get a meal for about eight bucks, that satisfies hunger, stretches three dinners, and pairs well with a beer, it’s as good as any. If it can get the lights back on, that’s even better.
Ingredients: (Easy to vary any of these)
Sausage, chicken or pork of your choice (not just Mexican Chorizo)
Check the meat aisle for meat on sale, there’s always a sale on something!
Butter or vegetable oil
Chili powder & other spices of your choice