My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, August 19, 2015

Zatarain's Spanish Rice

{ Prep Time: 5 mins / Cooking Time: 21 mins / Difficulty: Easy / Yields: 4 cups }

1 (7.4 oz box) Zatarain's Spanish Rice
1 (15 oz) can diced tomatoes, undrained
1 1/2 cups hot water

1. In a 2 quart saucepan, bring water, rice mix (and butter or margarine, if desired) to a boil; stirring occasionally. Once mixture is boiling, reduce the heat to medium, then cover and simmer on low for 25 mins or until all the water is absorbed.
2. Remove from heat and let stand for 5 mins. Fluff with a fork and serve with chicken enchilladas!

MICROWAVE: (My personal preference - so much faster and less hands-on time! But, do what works best for you.)
1. In a 2 1/2 quart microwave safe dish, combine 1 1/2 cups hot water, one can of diced tomatoes and spanish rice mix; stir until combined. Cover and cook on high for 5 mins. Stir rice, then reduce power to 50% and cook for 16 more mins, stirring halfway through. (I set the timer on 8 mins; then stir. Then cook for 8 more minutes at 50% power.)
2. Leave dish in microwave for 5 mins after cooking. Remove and serve warm.

Recipe borrowed from Zatarain's

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