Hey all!!! It's been a fun and busy two weeks since my last post. One of my favorite things I got to do was attend an 80's trivia night. My team came in first place!!!! 🥳 Of course, that had more to do with a couple of super smart and trivia saavy people on our team more than me. I knew only 1 answer that the rest didn't already know. However, being able to confidently say "put this down" felt pretty good. I'm so bad at trivia nights, but I always have so much fun.
What do you think of my 80's outfit?
My husband's office had a Taco Tuesday gathering recently. He was assigned Spanish Rice, but he is not really a cook. I decided I would share the recipe I use when I'm making a large batch for a gathering this way.
I prefer to use Basmati Rice or Jasmine Rice whenever I make this dish. Some types of rice can be more sticky and doesn't hold up as well with toasting the rice and letting it cook down with everything else.
I like to take quick short cuts whenever I'm able. I'm working full time, being mom, wife, calendar keeper, and keeping our home somewhat organized. One of my favorite shortcuts is to use the frozen seasoning blend that is really just peppers, onions, celery, and parsley. Anytime you see this in one of my recipes and don't want to use it, feel free to substitute a similar amount of onions and bell peppers.
Another item I have listed in this recipe you might not recognize, unless you've been following me for a while, is the Orrington Farms Chicken Base. I LOVE this stuff. Instead of buying chicken broth, I just buy this whenever I get low. I have it in chicken, beef, and ham flavors. I used 3 tbsp. with 4 cups of water in this recipe. If you would rather use regular chicken broth, go for it. Again, whatever shortcuts work in your house is something I'm all for. 😊
Ingredients:
•¼ cup vegetable oil
•¾ cup frozen seasoning blend (peppers & onions)
•1 tbsp. minced garlic
•4 cups Basmati Rice
•2 tsp. chili powder
•1 tsp. oregano
•1 tsp. cumin
•1 tsp. garlic powder
•½ tsp. salt
•2 small cans tomato sauce
•3 tbsp. powdered chicken base or bouillon
•4 cups water
Preparation:
•Heat oil in large pan over medium high
•Cook the pepper/onion mixture and garlic until fragrant
•Add in rice. Cook until rice is toasted.
•Add in all other ingredients and mix well
•Cover with lid and reduce heat to simmer
•Cook for approximately 20 minutes or until no more liquid remains.
This makes a good sized pan that can be served at a party or to a group. It also isn't too bad on your calories for a portion. I consider this enough for about 12 people and that comes to approximately 115 calories per portion. I hope you make yourself a big batch of spanish rice and host your own taco party! Also, don't be afraid to cut this recipe in half for a more family friendly sized recipe.
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**Nutritional information generated by adding ingredients on www.myfitnesspal.com
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