Dinner Plate #68

 

Busy focused on using things I have, here is some Mexican rice, buffalo chickpea taquitos with southwest ranch sauce (recipe from Veggie Inspired), and a basic avocado-cucumber-corn-tomato salad dressed with lime juice, cilantro, and salt.

I used up my bottle of buffalo sauce on this meal. Of course, it made me feel that familiar immediate sense of, "but I loved this buffalo sauce!" And I do! And I see buffalo things in my future, too. Just not right now. Right now, I will shift focus to what else I have around.

Anyway, these were really very good, and quite simple to make! The hardest part was making the ranch. My ranch is too thick but I was too lazy to thin it, which is why it looks like that; however, that made them more like finger food, because they were easy to pick up and munch away on.

The salad was great. It's been a long time since I made a simple salad like that, but it was so worth it.

The rice fought me a little. I think I just needed to dissolve my bouillon better. Those Edward & Sons cubes need to be smashed or something--I don't know--but anyway, where the bouillon didn't really dissolve and coated the rice, it didn't end up cooking through and was very salty. So I added more water, stirred things up, and cooked some more, which means I guess I got some overcooked rice, but that's better than some crunchy rice.

Buffalo with ranch isn't really a "Mexican" flavor but somehow all of this worked together anyway. Mexican rice goes with anything, I think, and so does the salad.