I love making this recipe. It is a simple one dish wonder meal and it brings back lovely memories of my Best friend. She was half Peurto Rican and her Fiancee was Mexican. Hence, the ambiguous origin of theis reicpe. She died in July of 2010. Suddenly, with no warning leaving 2 little girls ages 10 and 11. Her youngest’s birthday had been the week before.

Before we get to the recipe let me talk about taking care of ourselves as moms and women. We rush around taking care of kids, job home, volunteering, cleaning, church,  afterschool events, field trips you name it. We make the world operate and Mommas we tend to let it slip when it comes to ourselves. I am the number one offender in this category. I bake, cook, sometimes grind my own flours to make sure my kids have great food that will not make them sick. Yet, I am often to busy or too rushed to prepare my own lunches and end up grabbing fast food. Gluten filled fast food. And I pay. My skin breaks out in blotches, I itch all over, there is bloating, lethargy, abdominal pain, and just feeling gross.

Candice Kingsboro, the best, biggest hearted woman I’ve ever known is dead because she didn’t take care of herself. She took care of everyone else. She had diabetes and got the flu.  For the unfamiliar; when a person with poor insulin regulation gets ill it becomes a huge problem because part of being ill means fluctuating blood sugars. She took some over the counter cold and flu medicine. Her blood sugar sky rocketed in her sleep and she never woke up. The lady who held me together when I found myself newly single. Whose mother I helped care for whose kids were like family. Who welcomed anyone who needed friendship but took no crap; is gone because she didn’t check her blood sugar. She was too tired.

Ladies we have to do better. No more motherless children because we failed to take care of ourselves.

Though I go on about her being gone, the memories of cooking with her hanging out and having fun are enduring. They lift my heart. Candy is and will always be with us. Now she will be with you too.

Ingredients

1 1/2 cups white rice

1 15 oz can of golden corn

1lb package of chorizo or 1 lb smoked sausage, make sure it’s gluten free*

30-32 oz water

2 packages sodium free sazon

low sodium adobo to taste

It is important to use no sodium and no sodium seasonings in this recipe as chorizo can be very salty.

Stove top preparation

I use a dutch oven ( 5 qt pot) when making this and i some times double it.

Slice the meat in to small disks. Slice the whole pound up in this manner, set aside.

pour the dry rice into your pot.

add the corn and water

add the Sazon

lastly add the sausage stir well

Turn the meat to medium cook for 15 minutes. don’t stir.

Turn down to low or medium low check to see if more water is needed, continue cooking until rice is tender.

 

Rice cooker preparation

Lately I have been making this in the rice cooker because my rice cooker is always on. If there isn’t rice available in this house dinner take twice as long.

Prepare meat as above

Add rice, corn, and water to rice pot. You may need more water depending on your rice cookers instructions.

Add seasonings. let the rice cooker cook for 10 minutes then add the meat.**

**You may need to microwave the meat for a bit before adding it to the rice cooker**

Now just add a veggie and you’re done. Dinner in 30 min flat.