Spanish Rice

Made a spanish rice dish by guess and gosh last night. Today everyone says I need to write that recipe down because it was good. So trying to rough through my memory. I need to go back to making a cooking log, I guess.

The overview. Made rice in the microwave. Sauteed a chopped onion, tossing in some chopped (not minced) garlic at the last. Made a spice mix, and added it all plus a can of diced tomatoes and some green chilies to the rice. Stirred well and put in a 350 oven for 15 minutes. Added a thin layer of cheddar/jack/mozzarella cheese, baked for five more minutes, served.

The detail.

RICE. one cup of rice, two cups of water. Combine in a 2 quart microwave safe dish. Microwave for 11 to 12 minutes (depending on power of machine). For the 1200W I use now I go 11:30.

While rice is going, start oven to 350.

Start onion. One whole onion, chopped medium. Put into lightly greased, hot cast iron skillet. Cooked till beginning to color.

Add garlic. Enough cloves to make 2 tablespoons of medium-fine chop. Add to onion and cook for another minute – the garlic will be softer and pick up a slight browning. If rice is not yet done remove from heat, don’t forget to stir every minute or so till the rice is done

While browning onion/garlic, prepare spice mix. Here’s the guess and gosh.
2 teaspoons cocoa powder.
1/2 teaspoon cayenne powder.
1/2 teaspoon thyme powder.
1/2 teaspoon dried parsley leaves.
1/2 teaspoon salt.
1/2 teaspoon rosemary leaves, crushed.
1/4 teaspoon cinnamon powder.
dash cloves.

Ready one 15 ounce can of chopped or diced tomatoes.
Ready 1 to 2 tablespoons (about 1/3 of the 4 ounce can) green chilies.

And it took approx 1/2 cup shredded cheese .

When rice is done, remove from microwave and add everything but the cheese. Stir thoroughly, bake (350 F) for 15 minutes. Add cheese to thinly cover top, bake for 5 more (till cheese is melted, not quite bubbly.)

Remove, serve.


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