Friday, January 25, 2008

Spanish Rice

This recipe is from Alexandra. She served this as part of the anniversary dinner that she cooked for Ed and me in August ’02 (photo at left with Pollo Relleno). The rice was absolutely delicious and Ed and I had the little bit that was left over in an omelet on Condor the following weekend.

1 c rice
1 t oil
½ green pepper, chopped
¼ Spanish onion, chopped
1¼ c water
2-3 cloves garlic, chopped
                                                        1 tomato or 2 plum tomatoes, pureed with skin
                                                        ¼ c salsa
                                                        Cumin, cilantro, salt, pepper to taste

1) Fry rice in oil with garlic, pepper, onion on low heat until rice is white and translucent
2) Add water, salsa, tomato mixture, and bring to a boil
3) Add spices
4) Reduce heat to simmer, cover, and cook for about 20 minutes.

[If using a RICE COOKER, after step 1, place step 1 ingredients in rice cooker, add items in steps 2 and 3, then cover and cook.]


With carbs in the filling, this is a great breakfast for the boat since it is difficult to make toast on board.

Make omelet using:

Eggs/"egg product"

As egg(s) begin to solidify, spread across the top of the omelet

Thin slices of cheddar cheese (I like Cabot's Hunter cheese)
Thin layer of Spanish Rice
Green chili (optional)

Fold omelet and serve with hot sauce (my favorite is Cholula Hot Sauce)

Reviewed 5/29/2017

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