I couldn't get a truly decent picture of the chicken. oh well. I sometimes put sour cream on mine, which I think just makes it even better. then there were the sides.
yeah, I really need to practice this food photography thing a bit. I really LIKE photography, so I just need time and learning, I suppose.the beans were canned chili beans, nothing special. but one of the best things about this meal, and every mexican meal I make at home, is the rice. as many of you know, my husband steve is of mexican descent, and he told me he would gladly have me make my rice for his family. now THAT was a real compliment.
my childhood best friend from texas gave me the recipe (texas is good for something, I suppose ha ha). the original uses celery rather than red bell pepper but it is otherwise unadjusted. also, I almost never make this large a portion since this is enough rice for 6 people. I usually cut it in half, as I did last night.
Spanish Rice
courtesy of Matt's Rancho Martinez in
Ingredients
3 tbsp oil
1½ cups uncooked long grain rice
2 cloves minced garlic
½ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tsp salt
2 tsp ground cumin
½ tsp black pepper
3 cups chicken broth
8 oz. can of tomato sauce
Directions
1. Heat the oil in a skillet and saute the rice until it is golden brown.
2. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer.
3. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for 15 minutes.
4. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered.
7 comments:
i'm a dork...i clicked the wrong box...thank you for posting this one...looks yummy
and at what temperature do i cook the chicken?
you cook the breasts at 375°F
Yum! Sounds like a great meal. I'll definitely be making the Spanish rice - I've been looking for a good recipe for the longest time. Just printed it out. :)
Dang! I LOVE Spanish rice! When I lived in CA, my neighbor used to make it but wouldn't share the recipe. She was kind enough to bring me a bowl every time she made it though...Mmmm!!!! I'm going to make this tonight!
As someone from Texas, I find your comment that "texas is good for some thing" as incredibly offensive and inappropriate. People as ignorant as yourself shouldn't have the right to cook TexMex food if you can't appreciate its origins.
I do appreciate its origins and I love the food.
I apologize if you were offended, but in the beginning of my blog, all the people reading it knew me, and knew I spent from age 7 to 20 in Texas. I had a great high school experience and I loved... but I still tease about Texas. Where I grew up and where my husband is from.
So please understand I wasn't being unkind, not by a long shot. ;)
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