Tiko and I walked for six miles today, with a group of friends, one another dog, following the canal all the way to the back side of Mondango Mountains/Pyramids. We passed bulls and cows, dogs and butterflies, horses and donkeys, and all the while Tiko wad jumping in and out of the canal, swimming and playing with his friend, Gandhi. We started at 9 a.m. with a Rescate de Chocolate Smoothie at the Juice Factory, and ended with Veggie Rice Chili back at home. What a great day, but Tiko and I are sure ready for our siesta!
2 can red beans
1 c. cooked brown rice
1/4 c. green onions, diced
1 Tab. coconut oil
2 cloves garlic, minced
1 T. each fresh oregano, thyme, rosemary, chili powder
1 T. , or the pod of 1 dried mesquite pod
1 T. seasoned salt, like Alpine Spice or Sal Gourmet
*optional 1 c. diced tomatoes
*optional 1/2 cup corn
*optional 1/4 c. celery
Saute onions and garlic in the coconut oil, stirring often for 1-2 minutes to avoid burning. Add the mesquite and spices, and stir quickly. Then add the beans and rice, and warm for 1/2 hour. Delicious and quick! And oh, my gosh, so heart-warming.
Word of the Day: chile – chili
Tip of the Day: Take a siesta, a nap or rest in the heat of the day, between 1:00 and 3:00. Then you’ll have enough energy to enjoy the beautiful evenings, and watch the free symphony at the park in Loja!
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