Monday, June 14, 2010

Sucky Post with no Pictures

Sorry. I love pictures. I feel every blog needs pictures but this post will be photo-less. But it is worth reading, I promise!

Tonight I made a great dinner. It was shredded beef chimichanga's, pinto beans, guacamole, chips and salsa (bought from a local restaurant) and are you sitting down? Mexican rice. My whole entire family, all four of us, ate and enjoyed everything. Amazing.

Yesterday I made a beef roast for Sunday dinner. I put it in the crock-pot with some water and a Lipton beefy onion soup packet. We can never finish a roast. I don't know how many roast leftovers I have had to throw away over the years but it's a lot.

Tonight I shredded the leftover roast and heated it up on the stove-top with a little bit of water and some picante sauce. I had some of the raw tortillas from Costco that I cooked/browned and then I rolled up the beef inside them and fried them. Yum!

The beans were nothing special, just beans cooked with a bunch of seasoning. They could have used a lot more salt though! The guacamole was a little blah too. That will be a work in progress. But the rice was great. Everyone loved the rice. The texture was perfect.

I found the recipe on another blog called The Sisters Cafe. They posted the recipe at the beginning of the month and I have been excited to try it. It was so easy. I halved the recipe. Paul and Andrew both had second helpings and still have some left for lunch tomorrow.

Here is a link (click here) to their post and the recipe. She even has a picture! Mine looked exactly the same as her picture.

Spanish Rice

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water

Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

So that is my new recipe for June and it was a major success. Wahooooo!!! I'm so excited.

1 comment:

Stacy said...

That's almost exactly how I cook my rice except I just use 4 cups of chicken broth.