Vittles Divine

I was tasked with providing a Latin side dish for dinner with friends a few weeks ago. I was having a hankering for Spanish rice, so I tried a new recipe! Risky, but it paid off! I researched about a dozen different recipes and smashed them together with my fingers crossed. Savory, spicy, sassy success . I have added a few more spices since that first attempt and am now ready to share the recipe in its perfected-to-my-personal-tastes state! Now, before I unveil this masterpiece, I must also encourage you to eat the leftovers with breakfast. Yes, breakfast. I made two over-easy runny eggs and served them with half cup of rice. Yum. Yum. I tried it without realizing that this is actually a common dish! My natural culinary brilliance knows no cultural barriers. Cough, cough... I'm kidding. Ingredients: 2 Tbs butter 1 medium onion, diced 2 tsp minced garlic cloves 3 cups uncooked white rice*** 2 cans chicken broth (14.5 ounces each) 1 cup water 1 10-ounce can ...

I was in the mood for fried rice recently, so I did a little google exploration. I inspected a few dozen different recipes and picked out the common denominators. I have tweaked the general recommendations to my liking and am very pleased with the end result. This is one half of my addiction-of-the-month. The other half is an Asian honey chicken recipe that comes right after this post. Ingredients: 6 cups cooked, cold, leftover brown rice* 2 cups frozen peas and carrots 1/2 cup diced green onions (about 3 stalks) 1 Tbs sesame oil 1 Tbs butter 6 Tbs soy sauce 2 large eggs** (optional) Directions: Melt butter in pan and add sesame oil. When pan is hot, add onions and stir for 30 seconds. Add frozen peas and carrots, and stir in pan until thoroughly warmed through. Add rice and stir until warm through. Add soy sauce and keep stirring until everything is completely warmed through. Yum! Total Calories (with eggs): 203 per cup *Leftover rice works a lot better than fresh, warm rice! ...