mexican rice morphed into something else

i used this recipe for mexican rice (except that i used long grain brown rice which i don't like plain so i try and make it into something else)
and even though it turned out well, i thought it would make an even BETTER meal if i mixed in chorizo and shrimp.
turns out, that turned out 100x better (hmmm exaggeration, but true) than the original.

so ADDED ingredients

1 tbsp minced garlic

1lb shrimp

1/2c (approx) chorizo
a few tbsp of chipotle bbq sauce (completely optional)

the original recipe - oil and plumping up the rice...

plumping rice

adding onion

lotsa liquid

original recipe - mexican rice

love watching the shrimp go from grey...

to plump and orange-y - pink

the boys all loved this - this will make it in a meal plan again! it reminded me a lot of rice dishes in mexico, and this is a good thing.

shrimp and leftover pesto pasta

pasta is comfort food for me. but white pasta, whole wheat pasta, etc. lead to heartburn and cramps for me. so i tend to use organic, gluten free brown rice pasta. it's good! but i should have adjusted the recipe to reflect that a bag of g-f pasta was 2/3 lb (300g) and not 1lb (454g) - so it was a bit sauce heavy - delicious but sauce heavy.

i did the sauce in the wok.

ingredients

bag of g-f brown rice pasta (tinkyada)

2c italian nacho toppings (italian sausage, onion, red pepper, tomato, olives

1lb shrimp

1/4c butter

3/4c basil pesto

2c of rice milk or lite table cream

1/4c grated parmesan

i used the near 2cups of leftover toppings from my italian nachos

i cooked a pound of shrimp in the wok (removed when cooked)

then

butter, milk and pesto in the wok over medium heat until the sauce reduces a little

throw in the rest of the ingredients and stir and mix until well blended

add sauce to pasta

simple, easy, delicious - my 3 yr old loves shrimp, pasta and pesto so this works for him too.