rice

To make Jimmy the Greek rice, you’ll need the following:

Ingredients

– 2 cups cooked white rice

– 1/4 cup chicken or vegetable broth

– Juice and zest of 1 lemon

– 2 tablespoons chopped fresh dill

– Salt and pepper to taste

Here’s how to make it:

1. In a large skillet, heat the chicken or vegetable broth over medium heat.

2. Add the cooked rice to the skillet, stirring to combine with the broth.

3. Stir in the lemon juice and zest, along with the chopped dill.

You can reach for asparagus, green beans, snap peas, zucchini, or whatever green citizen is currently occupying your crisper drawer.

Build it like tacos. The ingredients are not measured.

To accompany bok choy and salmon

🍚 Korean-Flare Basmati Rice (1–2 servings)

Ingredients

• ½–¾ cup basmati rice (dry, uncooked)
• 1 cup chicken broth (for ½ cup rice) or 1½ cups broth (for ¾ cup rice)
• 1 tsp toasted sesame oil (plus more to drizzle)
• ½ tsp soy sauce (optional, adds umami + saltiness)
• Pinch of gochugaru (Korean chili flakes) or red pepper flakes (optional, for heat)
• ½ tsp garlic powder or 1 small clove fresh garlic, minced
• Sprinkle of black pepper
• Garnish: sliced green onion, sesame s

Nuoc Cham Baked Salmon. Delicious served with rice and some wilted greens, such a baby bok choy or spinach.
Garnish with green onion and cilantro leaves and serve with lime wedges for drizzling.

Here it is Friday 8:00 and I want to eat not think. Just so happens I have some leftover chicken fried rice, a tin of beans and small tin of corn that dutifully sits in the cupboard for this very moment. 

1/4 c chicken broth if using already cooked rice 

Chopped green pepper 
Chopped green onion 
Cumin paprika coriander 

That just about does it. There was almost a tie between Black beans or White Spanish beans, just because I have two tins of white spanish beans. 

I can't think of anything more inviting right now than shrimp in a cast-iron skillet on the stove top, except for maybe shrimp marinated in Jerk sauce. Yes, the Jamaican delight with scotch-bonnet peppers, usually served with chicken. 

It started out I had some guacamole to use up, and that led to shrimp. Which led to roasted shrimp. Which made me think of the cast-iron skillet. Leftover rice. Made me think of a salad. And yes I have blueberries. And it all come together in under 20 minutes.
Altogether magnifique! 

Thinking about: sweet potatoes, lime slices, avocado slices, black beans, and rice?

This roasted veggie and black bean rice bowls not only makes for a great lunch, but it also makes great leftovers. Prep Time 10 minutes -- Cook Time 30 minutes -- Total Time 40 minutes

I'm dreaming of a Fresh & Zesty Salmon Rice Bowl using what I already have — including summer fresh strawberries!. 

Here's a flavor-forward, balanced bowl with a zippy dressing and optional fruit flourish.