Yes, my name really is spelled that way.


menu planner (chorizo & potatoes): day 2

The other day, I posted  this about my menu planner for the week.  With schizophrenic weather upon LA (freezing this weekend but yesterday was warm), I wanted something to deal with the sunny days for lunch.  Using more of the chorizo, I made a Spanish rice salad with chorizo and shrimp.  It kinda reminds of paella - and would be even better with a sangria on my porch but easily placed in an airtight container with a side of black beans for a working lunch!  
spanish rice salad.
1 box spanish rice mix
1/2 cup shrimp (tail off)
canned tomatoes (about 1/4 cup), chopped
3 chopped scallions
about 1/3 cup chorizo, crumbled (I used soy chorizo)
In a medium size pot, cook rice according to package instructions but only add 1/2 of the seasoning packet (or less as I found it overwhelming).  In the last 5 minutes of cooking, add shrimp (defrosted), tomatoes, scallions and chorizo.  Stir to combine and continue cooking until rice is cooked through.  Cover and keep chilled until ready to eat. 


  1. Please make all of these recipes for me! The chorizo looks so good, but I love the addition of shrimp in this one.

  2. OMG! I think I just died (I'm super dramatic I know haha). These looks amazing.