This is one of those dinners that is so good and yet so simple I wonder whether I should share it. This meal came together really quickly and required minimal attention, so I was able to do other things while it cooked.
Yes, I ate white rice, made with this foolproof 12-minute method, mixed with chopped cilantro and (heated) frozen organic corn. Quickie confession #1 – when pressed for time, I eat white rice over brown. Hey, at least it’s not Minute Rice.
For vegetables, I used two portabella caps, sliced pretty thinly, and storebought cut veggies including red onions and orange, green, and red bell peppers. I also tossed in a few grape tomatoes. These guys went in the oven with a “grill” spice shake that I’ve for probably too long. It was mostly black pepper, but very good.
You know what, for $5 I did spend more than I would have if I’d chopped them myself, but it’s still cheaper (and tastier) than eating out. Quickie tip #2 – the pre-cut veggies seem overpriced, but sometimes it’s worth it if it means eating that instead of takeout, if you’re on a budget.
There you have it – my quick supper. Yet again tastier than some of the things I’m still perfecting, or trying out. I’m trying to choose which fail to share this Friday.
When you’re pressed for time, what do you eat?