Tuesday, June 18, 2013

In the Kitchen With the Farm Boy: Spanish Rice

 
    My family is growing up. Some are moving on. One is still at home. As the days find the farm boy and I alone together, our cooking changes as well. More and more we find ourselves cooking side by side making dishes we might not have made before. As his indoor cooking skills grow and develop, new tastes are rising to the surface. 
 
     Today a light rain drizzles outside my window as the farm boy cooks Spanish Rice...his way. Now, there are many variations and methods to making this particular dish..and our boy has his own. Being of the male persuasion, he likes to use as few dishes as possible..so this is a one dish version. He also prefers the dish to be complete...combining all components in one place...starches, veggies, meats, and such. So, without further introduction....


Farm boy's Spanish Rice

1 bell pepper, seeded and chopped
1 onion, chopped
2 cloves garlic, minced
1 16oz can diced tomatoes
2 cups broth (chicken or beef)
2 cups whole brown rice (not instant)
olive oil
roast beef, already cooked and chopped
creole seasoning to taste

Drizzle some oil in the bottom of a pan and warm it. Saute your pepper, onion and garlic till tender. Add the dry rice and "toast" it until it is translucent. Add your diced tomatoes (juice and all) and your broth (I used beef). Add the roast, season with creole seasoning to your taste, and stir well to incorporate all the ingredients. Cover your stockpot and cook until the rice has absorbed the liquid (approximately 20 minutes). Serve.
Our rice was served with a side of sauteed summer squash, however, a green beans or a fresh salad would also go well. For dessert we had fresh peaches with a drizzle of yogurt and honey.

Note. You could use any meat or leave it out completely. We used roast because it was already cooked and ready. Typically ground beef is seen in this dish, however, chopped chicken would be nice. If you want to add fire to your dish, chop some jalapeno into the veggies before you saute them, or add Tabasco sauce when served. 

    Here comes the honest truth. I absolutely despise Spanish Rice. My family made it when I was at home and you couldn't pay me to eat it. Hunks of stewed tomato, mushrooms, enough bell peppers to gag a rabbit- it wasn't my thing. Farm boy's version? It didn't make me gag. I did eat it. Was it a favorite- no, sorry, but Spanish rice will just never be my favorite dish. No worries. That boy will have this devoured by noon tomorrow I'm sure of it. 

4 comments:

Dolly Sarrio said...

Looks and sounds so good!

Dicky Bird said...

We had spanish rice all the time growing up - my husband isn't a fan. I am going to make this recipe. I LOVE it and miss not eating it. Blessings from Ringle, WI.

Simply Scaife Family said...

Thanks, Dolly.
Hope you both enjoy yours:)

Mrs. Farmer said...

I love it. Little Miss Farmer does not. The boys are indifferent.

Of course now I am thinking about making Spanish Rice even though I like it more than anyone else in the house....