Vegetarian Spicy Rice Bowls
The 4th of July is over. Can you believe it? This means that summer will be over before we all know it!
For some reason, all weekend long I noticed popsicles and ice cream. I wanted all of it. ALL the ice cream! When I was younger, I wasn’t at war with dairy, and I would eat those mini dove bars, those suckers are the best, right? As the weather gets warmer and warmer, and I see more and more ice cream out and about all drippy and melty, I start to crave it. So, I had a weak moment the other day and I found myself walking the ice cream aisles and I stumbled across Almond Dream Bites. They were in my cart before I could finish blinking. I have since had almost two cartons of them. You need them in your life if dairy isn’t your friend.
Anyway, back to the grind today for most of you. If you’re into things like rice, and you like it with a bit of kick, this recipe is for you. I used the leftovers to make nachos, and breakfast burritos, and anything else I could think of. One morning I just fried an egg and tossed it on top of a heaping pile of this stuff. As for the rice bowls, fill in the rest of it with leftover from your fridge. I had a mushroom sauté, roasted sweet potatoes, and a red cabbage slaw, the whole thing was delicious, and ready in under 20 minutes.
SPICY RICE BOWLS:
Yield: 2 servings
Cook time: 20 minutes
Ingredients:
1 cup of water
1 cup of brown rice
1/4 cup of soy sauce
1/4 cup of chipotle peppers in adobo sauce, less if you’re not into the spicy thing.
Instructions:
Add your rice and water to a pot, bring to a boil on medium heat. Stir it and add in the soy sauce and chipotle peppers in adobo sauce. Simmer and cover for an additional 10 minutes until the water is absorbed. Stir until well combine. Serve warm with your choice of side items!
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