...was moved to last night. Actually, our small group cooked and served the evening meal for a homeless shelter for families last night. We did a taco bar...we really try to stay away from spaghetti and lasagna because we know they get served those meals ad nauseaum.
I brought the rice and beans. I got some nice comments on the spanish rice. This is a variation of a recipe from simply recipes that is more kid friendly. I mean, what kid is willing to get chopped up onions and tomato pieces in their rice? Unfortunately, not that many, so here's my variation. Very inexpensive and tasty. The recipe doubles easily but if you need to feed a large crowd cook several double batches because a double batch is about all that will fit in a conventional cook's large pot at home. Now if you have a huge pot, all bets are off!
Spanish Rice
a few glugs of olive oil
2 cups of white rice
Onion Powder
Garlic Powder
Three Cups chicken stock (I used that nice concentrated stock paste, but bouillon or canned broth would probably be just ducky, watch the salt content, though...)
A scant cup of canned crushed tomatoes
A little oregano
Salt if needed/desired
In a large skillet brown the rice in olive oil on medium or high heat. Add the onion and garlic powders. Cook a little while to make sure the rice gets nice and toasted. This is important for the flavor.
In a sauce pan bring the stock to a simmer and add the tomatoes, oregano, and salt if needed. Add the rice to the broth. Bring to a simmer and then cover, lower the heat, and cook 15-25 minutes (based on the length of time your rice package says to cook the rice). Then turn off the heat and let the rice sit, covered, for 5-10 min.
Easy peasy!
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