Yellow rice packed with flavor from briney green olives, caramelized onions, garlic, and chorizo. Let’s dig in.
There are a couple of things I took away from the thirteen give or take years that The Ex and I were together.
Adding green olives to yellow rice.
And an introduction to chorizo (a spicy, cooked Spanish sausage).
Of course, there are likely a few more things, but today, we’re talking about take-aways in terms of the kitchen and rice. Focus.
The Ex used to take forever to make rice. He used a rice cooker and made a mess in the kitchen that he didn’t clean up, but rice was unequivocally his domain and I was a-ok with that.
Since the first time he made it, adding green olives to yellow rice was forever a thing. I can’t think of not doing it, and the kids are just as much a fan of it as I am.
Ok, well, it turns out just one kid. Because as Madeline informed me last night, “Mom, you know I don’t like green olives,” and she carefully picked them all out.
That’s ok, Nick and I covered for her.