I was in the mood for something Mexican for dinner tonight, but I had piano students from 2:45 until 8:15 with a break just long enough to eat, not to cook. Thinking I had a box of Spanish rice in the pantry, I decided I would make that up this morning, refrigerate it, and stuff it into a tortilla shell when dinner time rolled around. Alas, my little box had disappeared. This happens sometimes when one shares the kitchen with an adult child who often cooks for himself. So I did a little 'net surfing and found a recipe for crock pot vegetarian Spanish rice. To my delight, I had all the essential ingredients; of course, I had to change it up just a little bit and make it my own. Here are the instructions for my version.
CROCK POT VEGETARIAN SPANISH RICE
2 cups white rice
1 onion, diced
1 green pepper, diced
1 15-ounce can diced tomatoes, including liquid
1 3/4 cups water
2 heaping teaspoons Vogue Cuisine Instant VegeBase*
2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1/2-1 teaspoon salt
1/4 cup salsa
1 can red beans, drained and rinsed
Combine all ingredients in a crock pot and cook on low for 3 hours (the original recipe said to cook for 6-8 hours but I would have had a crock pot full of ashes if I hadn't checked it when I did).
*You may substitute 1 3/4 cups vegetable broth for the water and VegeBase.
Then I heated a flour tortilla for 15 seconds in the microwave and topped it with my bean and rice mixture, my favorite hot sauce, and a sprinkling of cheddar cheese.
|It tasted as good as it looks.|
* * * * *
I also started reading a new book today.
The awesome Sandra Elzie recommended it to me; she said she rereads it every time she begins working on a new manuscript, and I can already see why. It is hard to find, but I finally located it HERE. I think it is going to be an invaluable resource for me as I begin work on my next fiction writing project.
What did you have for dinner tonight? Read any good books lately?