Spanish Rice

 Please share your recipes with us. This Spanish rice can complement a variety fish. Submitted by Ryan at Westinghouse. Thank you, Ryan!
You’ll Need:
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)
  • In a small saucepan over medium heat, combine chicken broth and tomato sauce.
  • Bring to a boil while cooking the following:
  • In a large skillet over medium heat, cook bacon until evenly brown.
  • Chop bacon, and set aside, reserving a small portion of the bacon fat.
  • Add onion to skillet, and saute until tender.
  • Stir in rice, and cook until lightly browned, 3 to 5 minutes.
  • Pour in boiling chicken broth and tomato sauce.
  • Add diced tomatoes, green peppers, and chopped bacon.
  • Season with chili powder, salt, and pepper.
  • Cover, and simmer for 30 to 40 minutes.
  • Stir in black olives and corn.

If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Cilantro and Carrot Rice

This recipe works well to complement some grilled shrimp or fish.
You’ll Need
  • 3 Tablespoons butter
  • 4 medium carrots, peeled, chopped
  • 2 large red bell peppers, chopped
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups long-grain white rice
  • 6 ¾ cups chicken or vegetable broth
  • ½ cup chopped green onions
  • 2/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Diced tomato

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Simple Beans and Rice

This is not a recipe you will have time to make after a typical workday, but when you put it together on the weekend, you will have it to eat all through the week.

You’ll Need:

·         1 pound dry red beans
·         1/4 cup olive oil
·         1 large onion, chopped
·         1 bell pepper, chopped
·         2 tablespoons minced garlic
·         2 stalks celery, chopped
·         6 cups water
·         2 bay leaves
·         1/2 teaspoon cayenne pepper
·         1 teaspoon dried thyme
·         1/4 teaspoon dried sage
·         1 tablespoon dried parsley
·         1 teaspoon Cajun seasoning
·         1 pound andouille sausage, sliced
·         4 cups water
·         2 cups long grain white rice


1.    Rinse beans, and then soak in a large pot of water overnight.
2.    In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3.    Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4.    Stir sausage into beans, and continue to simmer for 30 minutes.
5.    Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Parmesan Pine Nut Risotto (with COOKING NOTES)

In large part, beauty is behavior, attitude and flair. Attraction and allure come from the inside out, and create a perception. Beauty, then, is no more than the perception of beauty. The same is true of food.
If you told someone you made rice, they’d yawn. If you told them you made Parmesan risotto with pine nuts, they’d be so très impressed with your cooking prowess. But risotto is just rice that dressed for dinner. Don’t be intimidated by dishes like risotto, because they’re dead easy to make and delicious to boot!  
You’ll Need
3 tablespoons unsalted butter
½ onion, minced
1 cup rice
¼ cup dry white wine
2 cups chicken stock, heated
¼ cup pine nuts
½ cup Parmesan cheese
¼ cup parsley, chopped
Salt and pepper to taste
In a heavy-bottomed sauce pan
Heat the butter over a medium flame and sauté the onion until it softens (about 4 minutes). Increase the heat to medium high and add the rice. Be sure to turn over the rice so that all the grains are coated in the butter. Add the wine and let it cook into the rice for another 2 minutes or so.
Now for the liquid
You will add the heated chicken stock a little at a time. Pour in enough to just cover the rice (about ½ cup), and only stir until you are certain that the liquid has come in contact with all the rice. Wait until the stock as cooked down into the rice before adding another batch of the stock. Continue in this manner until the stock has been fully incorporated into the rice. This should take about 25 minutes, and the rice should be just barely done.
To finish
Toss with the pine nuts, Parmesan, and parsley. Salt and pepper to taste.
The key will be in the adding of the stock to the rice. You want each liquid addition to just cover the grains and then cook down almost completely before you add the next one. Don’t wait so long that it burns on the bottom, but do give it a minute to absorb most of the stock.

I stir a lot because I’m like that, but you really only have to after each stock addition, to make sure the grains get turned over and coated completely.


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Rice Pudding

You’ll Need:
  • 4 c. milk
  • 7 tbsp uncooked rice (long grain)
  • 1 strip fresh lemon peel, (1” by 3”)
  • 1/3 c. sugar
  • 2 tsp. vanilla
  • ½ c. cream
  • 1 strip fresh orange peel, (1”x3”)
  • Pinch of cinnamon
Mix milk, rice, and peels in large saucepan.
Bring to a boil.
Reduce heat and simmer 25 minutes, stirring often, until mixture starts to thicken and starts to stick to bottom of pan. Reduce heat to very low and cook 5 to 10 minutes more.
Add the sugar and stir 2 to 3 minutes until dissolved.
Cool slightly before stirring in vanilla. Cover and refrigerate 2 hours.
Stir in heavy cream. Top with cinnamon.

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