MishMash Mexican Rice Bowl

It's not necessarily accurate to call this dish Mexican, but the idea was to create a Mexican Rice Bowl using only the ingredients in my fridge!

Rice

• White Rice (1 cup)
• Chicken Stock (2 cups)
• 1 tbs Butter
• 1 smashed garlic clove
• Fresh Ginger Slices
• Lemon Zest
• Bit of Anchovy Paste
• Chile en Adobo spice mix - mix of peppers, cumin and oregano
• Cayenne
• Salt

Topping

• Iceberg Lettuce, thinly sliced
• 2 Tomatoes, chopped
• Capers, chopped
• Pickled Jalapenos, chopped
• Parsley, chopped (use cilantro if you have it)
• Garlic Clove, minced
• Red Wine Vinegar
• Olive Oil
• Sliced Avocado
• Shredded Jalapeno Cheese (optional)
• Fried Egg

Sauce: Sourcream and Chile en Adobo

I started out by cooking the rice. I brought the chicken stock to a boil and added the rice and other ingredients, then reduced to a simmer, covered tightly with a lid and cooked for 20 minutes. Next I combined the lettuce, tomato, capers, jalapenos, parsley, garlic, red wine vinegar, olive oil and salt and let sit in the fridge. When the rice was done I plated and topped with the salad mix, fried egg and jalapeno cheese and garnished with the sauce and avocado.

For having a lot of random ingredients this was really good! It only took me about 20 minutes to make and it felt very much like a finished meal. If you were making this dinner intentionally you could incorporate a million ingredients, pork, beans, corn, cilantro, that would make it truly fantastic!