Basic Spanish Rice

Here's the recipe I use for my basic Spanish rice. Possible add-ins include: fresh onion, corn, bell peppers, ground beef, etc. It's good topped with cheese and salsa, too. This serves 6 as a side, but I usually double it because my kids and husband always surprise me and want more when I make 1 batch of anything (Does it work like this with anyone else - You make a single batch of something and it's not enough, but when you double the amount, the family only seems to eat half of it?)

1 c. long grain white rice, uncooked
1 1/2 Tbsp. vegetable oil
2 oz of tomato sauce
2 c. water
1.5 Tbsp chicken flavoring (better than bouillon)
1 packet Sazon seasoning (cilantro and tomato), optional
1/2 Tbsp. dried, minced onion


In a pot with a fitted lid, brown rice in vegetable oil, over med-high heat until very lightly golden brown. Add tomato sauce, water, bouillon, sazon and onion. Mix well and bring to a boil. Cover and turn heat down to simmer/low. Cook for about 20 minutes. Do not lift lid or stir while it's cooking... but if you do, and it seems like the rice won't cook evenly, do what I do (lol) - dump the rice into a microwave safe serving bowl (make sure there's a least a tiny of water left, otherwise it will dry out and burn), cover with plastic wrap, and microwave in 5 minute intervals, until done. We sometimes prefer to add in the microwave step just before the rice is done, even if I haven't 'ruined' it. It gives it a little different texture, more similar to what's served in some restaurants. I'm sure the whole dish can be baked, instead, after the browning part, but I've never done it, so I don't know the directions for that.

Easy Salsa

Here's a recipe for a basic tomato salsa. It makes a bunch, but my bunch eats it up fast. It's good with chips, tacos, burritos, over rice, etc.

Salsa:

16 roma tomatoes
1 large white onion
6 jalapenos (can seed, if desired, but we don't)
5-6 cloves garlic (can use more or less, depending on your garlic tastes)
about 1/4 c. cilantro (could use more or less)
salt to taste
optional - 1-2 habaneros, 6-8 serranos, any combination. It all depends on your spice preference, really.

Peel onion, cut stems off of peppers and place on baking sheet along with tomatoes. Wrap a head of garlic in foil. Bake @ 325F for 30-45 mins, or until the tomato skins just start to pull apart (keep garlic in until softened). Let cool. Peel the tomatoes, squeeze out the garlic, and throw everything in a large food processor. Blend until finely chopped. Taste, add salt as desired. If using the habaneros, we add it to half of the salsa (it would be okay to add to the full batch but we have spicy and not so spicy food lovers here). Store in covered bowl in the fridge.

It's Gotta Be Said

This is the first entry on this blog (duh), and if I never get around to posting anything else (perish the thought), I have to at least type this out - I love my kids, my parents, my brother and my extended family so much. Without them, my life would be meaningless (and without my parents, my life would be non-existent ;-P ). To my BFF - thank you for being a friend.

Okay, enough of the 'Golden Girls' theme song... But, really, thank you. You've been there when I needed to gripe about something, share excitement, and just to talk. You've been my rock. My dear, you are truly wonderful. Who'da thunk that after meeting almost 20 years ago and losing touch for a few years, that we'd be able to reconnect and pick right back up so perfectly a few years ago. I'm lucky to have you in my life. Love ya!