Wednesday Aug 15, 2007

Spanish Rice

This is restaurant quality spanish/mexican rice.  Seriously good and good fiber (which means less carbs) if made with brown rice.


Ingredients:

1 Large Tomato - Diced (squeeze the guts out first)

1 Jalapeño - Diced (remove seeds for less heat)

1 Serrano - Diced

2 cloves of Garlic - Diced

2 Green onions - chopped (including the white parts)

1/4 Red Onion - Diced

1/2 Bell Pepper - Diced (You choose the color) 

1 TBSP Kosher Salt

1 TBSP Chili Powder

3  cups of cooked brown rice

Instructions:

Sauté all the veggies (and fruits if being picky) in a bit of olive oil.  Add the salt and chili powder.  Cook until red onion is translucent and cumin from the chili powder is fragrant.

Stir in the brown rice.  Cook over a high heat for a few minutes, allowing any liquid in the pan to evaporate/incorporate.  A bit of "fried" appearance to the rice only will add flavor.

About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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