Monday, September 16, 2013


I was pleased to see that this was the next recipe to be transferred to my main blog. I've made this recipe many times since that original post, and with minor variations, it's still a proven winner.

Mince 1 small onion. Mince enough celery to get about ¼ cup.

Sauté  them both in about 1 Tbsp. of butter, in a medium sauce pan, until they are translucent but not too soft. Add equivalent of 1 clove of minced garlic. 

Add 1 ripe plum tomato, finely chopped, and a 2 oz. jar of chopped pimentos

(and/or, if you wish, you can chop about ¼ cup worth of green pepper and sauté it with the onions and celery.)

Add 1 cup of water and 6 Tbsp. rice.  (This is a good amount for a not too huge portion of rice for two. I use RiceSelect’s Texmati Rice. Regular converted rice may call for more water.)

Add ½ Knorr or Maggi chicken bouillon tablet or one regular chicken bouillon cube.

Mix it all gently, bring it all to a boil, put a lid on the pot, reduce the heat, and simmer for 12 minutes, or according to your package directions.  This small amount of rice does not take as long as usual. Let it sit for about 5 minutes. Add salt and pepper to taste.
This rice medley goes well with shrimp or chicken.

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These pictures were taken when I made the Spanish rice last week.  Later I noticed that I could have added a bit more color to the plates before I set them on the table.  A sprinkling of chopped chives would have been just the thing.  You might want to read this entry from America's Test Kitchen about Perfect Plating - or how to add eye appeal to anything you serve.


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