Click Here to Print: Lexi’s Spanish Dish
The first time I had this, I wasn’t the cook. Lexi was!
Who’s Lexi? Well, she’s a girl I used to spend almost every week day with for about two years.
My third and fourth years teaching, I was part-time. Right before that third year started, I answered an ad in the paper for a babysitting job. It was for a family who had a 9 year old boy and 14 year old girl.
It turned out to be a perfect fit! They needed me after school and during summers for things like…
It really was the perfect job!
Anyway, Lexi made this dish for a Spanish class assignment and it was delicious! I’ve been making it ever since!
- 1 cup uncooked rice (about 3 cups cooked)
- 1 pound fresh (not cured) chorizo
- 1 red pepper
- 1 green pepper
- 1 red onion
- 1 mango
- 1 can black beans
- olive oil
- salt & pepper
- Preheat oven to 400°.
- Cook the rice according to directions on the package.
- Chop the peppers and onion into even size pieces.
- Toss the peppers and onions with olive oil, salt & pepper on a baking sheet. Be pretty liberal with the oil.
- Roast the veggies approximately 20 minutes, turning half way through.
- Cook the chorizo, breaking it up as you do.
- Peel and dice the mango.
- Rinse and drain the beans.
- Toss it all together – rice, veggies, chorizo, mango, and beans. Yum!
Here are some ideas to get your “kid cook” involved with this recipe:
- Allow him to help toss the veggies with oil, salt & pepper.
- He can help rinse the beans.
- Let him mix it all together in a big ol’ bowl!