Spanish Rice

I was first introduced to Spanish Rice when Carl and I lived with Joyce McNary in Lakewood, California. Joyce is an awesome lady in our ward in Lakewood and we lived with her for about 5 months. She lives by herself as all her children have their own families already, but every once in a while, she has some of them over for either spaghetti night or taco night. She'd always invite us, but I usually miss it because I used to babysit until midnight. When my schedule changed, both Carl and I were able to join one of their taco nights... and I immediately fell in love with her Spanish Rice, and with her daughter Mandy's chicken enchiladas! 

So anyway, one Sunday I really missed Joyce... and I made this Spanish Rice recipe and tried my best to make it taste like Joyce's.

SPANISH RICE

Ingredients:
3 cups cooked rice
1 cup chicken stock
1 453 g (1 lb) jar mild salsa
1 small onion, chopped
2 tbsp butter
1/4 tbsp chili powder
1/4 tbsp garlic powder
salt and pepper

In a hot skillet, saute onions in butter until tender. Add chicken stock and let simmer. Add rice and stir until almost fluffy. Add the salsa and blend well with the rice. Season with chili powder, garlic powder, salt and pepper. Reduce heat and continue stirring until flavors are well incorporated into the rice.


I learned that in Mexico, they don't call it Spanish or Mexican Rice. They just call it "rice" or "arroz," pretty much like how we just call steamed rice as rice in the Philippines. And traditionally, you brown the uncooked rice before adding the broth. This is just my easy way of making do. Also, using salsa makes it more easier to prepare because it substitutes all the tomatoes and chiles that needs chopping and saves you me buying extra tomato sauce!

I usually prepare this to satisfy our occasional cravings for tacos or burritos, but I would definitely serve this with cornbread as well. Actually, I am looking forward to summer because I've been thinking of serving this instead of plain white rice to go with BBQ pork chops and some drizzling of lime!!!

CELERY PILAF - A Left-over Make-over

You open your fridge and there's a bunch of stuff left-over from last night's? I totally know what it feels like... and especially now that money is gold, wasting food is a mortal sin. So...what are we going to do with those leftover chives for the baked potato or the few couple of celery sticks you never finished snacking on?

Well, if you like rice, here is a pilaf recipe that I tried last night. Its very easy and most ingredients are just hidden somewhere in your fridge!

CELERY PILAF

Ingredients:
2 cups cooked rice
1 tbsp butter
1 small onion, diced
1/2 cup chicken broth (or 1/2 tbsp chicken bouillon powder dissolved in 1/2 cup hot water)
1/2 cup celery, chopped
1/2 cup chives, chopped
small mound of browned meat (leftover sausage, meatballs, or chicken breast strips)
garlic powder and pepper to taste

In hot skillet, saute onions, meat, and celery in butter. When celery is tender, add chicken broth and simmer for about 2 minutes. Add rice, stir until rice absorbs the broth. Add chives when rice is almost fluffy, season with garlic powder and pepper. Serve warm and drizzle with lime if desired.

Makes 2 servings.

This recipe is a good alternative to the usual  fried rice and healthier than rice-a-roni.. Last night, Carl and I had this with turkey roast.Celery is a bulk source of good fiber, and is also a great source of calcium. Chives, on the other hand, are rich in vitamins A and C, calcium, and iron!