Happy Monday! So the gem of this little dish is actually not the lobster. It’s the rice. The arroz rice that you make to go with it is delicious, and it makes a lot. I was able to use the rice in this dish and then I used it as a side with chicken fajitas later in the week.
Arroz Rojo Rice (The focus was not what I intended, but as my husband said when he made dinner, while tending to J, last night when A and I were at the pool…”how do you actually ever make dinner around here?” Super powers my friend)
Puerto Nuevo Lobster Burritos (Follow the link to get the Marcella Valladolid recipe)
See that little gem on the top of the burritos? That’s from the rice. It’s a serrano pepper and it’s hot! If you are daring (and don’t do it for the little kids), chop it up and mix it into the rice once you’ve cooked it. A little less daring? Slice it after cooking, scoop out and toss the seeds, then dice it up and mix it into the rice. Or just eat it whole as I did…my other super power is the ability to eat spicy foods without wincing.
My husband liked the burritos as is (lobster, refried beans, rice). I was wishing it had a bit more of something. If you want to add a little something extra, whip up a quick sour cream chipotle sauce.
Sour Cream Chipotle Sauce
8 oz container sour cream
1-2 chipotle peppers (from a little can of chipotles in adobo sauce)
Remove 1-2 chipotle peppers from adobo sauce. Dice finely. Mix with sour cream.