The meals that I cook in the summer time are often very different to the meals that I cook in the winter time. I want to spend minimal time in the kitchen and more time at the beach. We have taken to heading off to the beach at around 3:30/4pm and getting in a quick swim before dinner time.
It has been a delightful time to be down at the beach, but it means that I need to get the dinner on the table ASAP when we return.
This quick Mexican rice and quesadillas is a crowd pleaser – and is also easy to whip up when the cupboards are bare (because again, I’m spending most of my time at the beach and I’m super slack on the shopping front).
It’s simple enough to be enjoyed by all of the boys, but with the quick addition of a few jalapeños or chipotle in adobo sauce – it hits the spot for me ( maybe even make up a sneaky margarita).
QUICK MEXICAN RICE AND QUESADILLAS
1 brown onion
1 red onion
2 cloves of garlic
1 bunch of coriander
350mls of chicken stock
1 tsp coriander seeds (ground)
1 tsp cumin (ground)
250 grams of basmati rice
400 grams of kidney beans
1/2 cup grated cheese
1/2 bunch of spring onions
chipotle in adobo sauce
Heat a little olive oil in a deep sauce pan and add the diced brown onion, red onion and garlic.
Fry off until tender before adding the coriander seeds, cumin and basmati rice. Toss for 2 minutes, toasting the rice before adding the chicken stock, coriander and kidney beans. Reduce the heat and simmer for 15 minutes or until the rice is tender.
Whilst the rice is cooking, scatter the cheese and spring onions over three of the wraps. You can add a little diced jalapeños into the quesadillas, if you like them spicy. Top each wrap with another wrap and then toast in the sandwich press or in a dry frying pan, until the cheese has melted.
Allow the quesadillas to cool a little before slicing into wedges. Serve the rice with greek yoghurt and chipotle in adobe sauce.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.