Oh I think I’m so clever sometimes. Inspired by a wrap I had last weekend at a favorite neighborhood pub, I made a chicken wrap for dinner and had some rice on the side. (Originally, the rice and possibly some beans were supposed to go in the sandwich, but I didn’t buy the big wraps. I only had tortillas so the rice didn’t fit inside) The other fillings themselves barely fit as well, I clearly do not have a future as a line cook at Chipotle wrapping burritos.
We’re also on a bit of a hot streak here in Beantown and after a grueling work-out at the gym, (Meg your classes are amazing, keep kickin’ my butt!) the last thing I wanted to do was turn on the oven or make something that required a lot of time hovering over the stove. I do not yet have my A/C unit installed and it’s quite warm up here on the fourth floor. Anyway, the wrap was an easy fix since I only had to grill up the chicken and then cook the rice at the same time.
I laid out the wrap and topped it with a dash of ranch dressing
Then we assemble the rest…
This is where it got a lil’ dicey. Not everything really fit, some of the tomatoe jumped ship, so I threw them on top of the rice, but once rolled, the wrap did stay together nicely. The chicken was done just right, the lettuce was crisp and the avocadoes were a nice soft addition. The ranch gave the wrap a bit of a kick which I loved. The place that inspired this adds bacon which would have given the wrap even more crunch, but I was trying to make this a healthier version. And I’m pretty sure the bacon wouldn’t have fit either.
On to the rice- this was inspired by, who else, M.S. There’s a recipe this month and I do believe she calls it red rice, but I didn’t actually use the recipe, but I’d be lying if i said she didn’t inspire it.
Cook up white or brown rice however you normally would, then once cooked, add (I made 1 cup) 1 tablespoon tomato paste, salt & pepper to taste, and a few dashes of cumin, and 1/4 cup chicken stock. Mix it all together and there you have it, red spicy rice.
Thankfully it rained last night and cooled things off a bit here, I’m hoping it stays that way b/c I’m dying to make this roasted carrot/sweet potato creation and it’s been too hot to turn on the oven. Stay tuned for that. It may also involve my first foray into lamb. Big things are happening here, HUGE. 🙂