Who Should Pay? Handling Medical Bills After a Car Accident
When you’re in a car accident, there are many things you need to take care of. You have to exchange information with the other driver, file a police report, and deal with car insurance. The adrenaline rushing through your body can put you in survival mode and mask a medical injury. If you are experiencing any pain in your neck or back after your accident, visit a hospital as soon as possible. In addition to helping you medically, visiting a doctor in these situations can also assist your legal claim. Just as it’s important to have official documentation of the incident like a police report, a medical report from your doctor is equally valuable to your lawyer. When it comes to paying for treatment after an injury, insurance can be confusing when you’re not sure which party’s
insurance should pay. In Utah, drivers are required to have liability insurance and personal injury protection. The at-fault driver’s insurance provides the liability coverage. For example, if you are rear- ended, the driver that hit you is liable, and their insurance should pay as part of their liability insurance. When you are in an accident, it’s good to keep a medical journal of all of your injuries and their progression. Having this information along with your medical records can be extremely helpful if you decide to pursue a personal injury case because it provides your attorney with additional information about your experience after your accident.
the process. Whether you are dealing with an insurance company or a lawsuit, call us at 801-326-0809. We can be your Advocates along the way!
Even in incidents that seem minor, seeking legal assistance can help you streamline
One-Pan Mexican Quinoa
Ingredients
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1 tablespoon olive oil 2 cloves garlic, minced
canned, or roasted
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1 teaspoon chili powder
1 jalapeno, minced
½ teaspoon cumin
1 cup quinoa
Salt and pepper to taste 1 avocado, halved, seeded, peeled, and diced
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed 1 (14.5-ounce) can fire- roasted diced tomatoes 1 cup corn kernels, frozen,
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Juice of 1 lime
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2 tablespoons chopped fresh cilantro leaves
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Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeno and cook, stirring frequently, until fragrant, about 1 minute. 2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice, and cilantro. 3. Serve immediately. Recipe adapted from DamnDelicious.net.
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