Day 65 – Finally an almost nice day! I can almost believe that we will actually have a Spring rather than just skipping it and going directly to false summer in June. I haven’t heard how this summer is supposed to be weather wise yet. Lake Michigan has risen about 18″ since we moved here and the waves have battered the shoreline this year. Where there was a beach it is now completely covered in water. Some of the sidewalks have broken and buckled because the ground underneath has been washed away by the water. We are wondering between the change in the beaches and Covid-19 shutdowns what is going to happen to tourist season here. Tourist season is what keeps many of the businesses able to stay open year round so I am wondering if we may lose some of our cute hometown shops downtown. Fingers crossed that we can help despite all the festivals, concerts, and other events being cancelled in our community.
We were looking for something different the other day. We wanted flavorful (Mexican inspired dishes fit that) and simple to make. Though there are quite a few ingredients in this dish it is actually very easy to make. You can make it spicy by adding a bit more chili powder or Cayenne pepper to the dish. You can also choose mild or hot Queso to serve with the dish.
Verdict: My entire family ate the dish and liked it! Yeah! It is tough to make something that they all agree is a good dish. This dish was super easy to customize to their tolerance of spice, as noted above. Put a bottle of hot sauce and spicy Queso on the table for my son and mild Queso for my daughter. Everyone was happy.
I served this with green beans and a simple green salad to complete the meal.
Ingredients: Marinade: Rice: Directions: