Monday, August 19, 2013
Secret Recipe Club is so much fun! This month I got Our Eating Habits. And, I got a wonderful trip down memory lane because Jamie and her hubby, Clarke had just taken a cruise so all of their dinner photos were posted. Made me want to grab my Royal Caribbean cookbooks and sit down and read through them again. If only I had the time... At any rate, Jamie and Clarke and their kids have a LOT of fun centered around food. They live up in Canada but traipse around visiting the northwestern part of the US pretty regularly. That's a spot I've been to twice and would love to visit again!
What to choose? All the yummy desserts were off limits thanks to our diet. And, there were some REALLY yummy ones there. Gingerbread Cream Pie. Nutella Ice Cream. Ok, stop. We're dieting. Would I choose the pork and peach stir fry? No, my peaches aren't quite ripe. And, since I'm trying to use garden goodies, a recipe jam-packed with veggies is a great thing. I finally settled on the Spanish Rice. It is very much like one of my favorite recipes from years gone by - Mexican Rice. Except that Jamie spices hers up with a bit of chili powder and hot sauce. An opportunity to revisit an old favorite AND use up some tomatoes and peppers. Perfect.
Here's how you hop on over and visit Jamie: Our Eating Habits. If you'd like to take a look at some other fabulous recipes, head on over to Secret Recipe Club. There you'll find the recipes from all four of the groups.
So, here's how to make Jamie's delightful Spanish Rice
1 T olive oil
1/2 c chopped onion
1/2 c chopped green bell pepper
1 garlic clove, chopped
3/4 c long grain rice
28 oz can of diced tomatoes
1 c V8 juice (Jamie's recipe called for water)
1 t sugar
1 t chili powder
several dashes hot sauce (I used Tabasco Chipotle)
In a medium saucepan, sauté the onion, bell pepper and garlic in the olive oil just until they're softened. Add the rice, tomatoes (and their liquid,) V8, sugar, chili powder and hot sauce. Cover and cook over medium heat, stirring regularly. The rice is ready to serve when the liquid has almost evaporated and the rice is tender - about 15-20 minutes.
adapted from Our Eating Habits. Originally from Betty Crocker