Spanish Rice

This is a recipe that my husband brought into our family. It's super easy and yummy. We eat it as a meal, but it can be a side dish or rolled in tortillas for a burrito. There are versions that aren't out of a can, but sometimes I don't have time to chop veggies.

2 cups uncooked brown rice

1 can black beans

1/4 cup-ish taco seasoning (I buy mine from a spice store--in store usually has yucky stuff in it--so I'm working on my own. Just use whatever seasoning you would for tacos: cumin, garlic and onion powder, cocoa, chili powder, etc.) *

1 small can tomato sauce (or two if you like it more tomato-y)

1 can green chiles

1 small can corn (or use cooked up frozen corn)

1-2 cups cheese (we use cheddar)

Cook up the rice per directions on the bag. (Ours is 2 cups water per cup of rice.) Mix the taco seasoning with the tomato sauce. Drain the black beans and give them a quick rinse. Add all the ingredients together and stir like a madwoman/man. You can add meat if you like or anything else that sounds good. We top ours with avocado, corn chips (Fritos, which are so healthy), and olives, but I can think of lots more that would be good on top. Serves 4-5. Enjoy!

*Note from Jessica:
I thought now would be a good time to share my favorite recipe for taco seasoning. I LOVE it. I got it from allrecipes.com.

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

I usually use the whole amount in my tacos (or chili or whatever!), but if you don't, make sure you store it in an airtight container.

Chicken Haystacks

I grew up making many recipes with a can of soup, and I only recently decided to figure out how to avoid them. Yes, I am slow. Tomato soup? Tomato juice, something to thicken it, and some agave. Cream of chicken? It's a chicken gravy: butter, whole-wheat flour, and chicken stock. So, here is my Chicken Haystacks recipe. I also realized that I could make Chicken Pot Pie by using this chicken-gravy base, throwing in some vegetables, and putting it into a whole-wheat pie crust. Voila! Two recipes in one! This is a super easy recipe, but oh, so yummy.

Chicken Haystacks

Throw 6 chicken breasts (salted and peppered) into your slow cooker until done (around 4 hours depending on your slow cooker and the size of the chicken), or cook your chicken however you like.

Make a roux with the butter and flour, then add the chicken stock. Make it as thick or thin as you like:

1 stick butter

3/4 cup whole-wheat flour (approx.)

3 cans (regular size) chicken stock (or make your own)

Salt and pepper to taste

Cook two cups brown rice per directions on the bag. It will take about 40 minutes. This is the base of the haystack.

When the chicken is done, mix it with the gravy. Yes, it's so complicated. The chicken and gravy go on the rice, and then we pile on the goods!

Stackables:

Celery (Cut up one bunch)

Cashews

Crushed pineapple

Green Onions (chop up one bunch)

Pepper (I prefer yellow--chop one up)

Water chestnuts (sometimes I enjoy these on top; sometimes I feel they detract--you decide)

Chow mein noodles usually go on these, but they're made with white flour and sugar, and they're very processed (maybe I should experiment with making my own). If anyone knows of a good substitute for them, or if you think of anything else that would be great on haystacks, let us know!

Cilantro Lime Rice

Since when is rice the most exciting part of a meal? Since I made this the other night. Holy cow.

Cilantro Lime Rice

5 cups water

2 1/2 cups wild rice/brown rice/barley blend

5 teaspoons bouillon

2 garlic cloves, minced

1 onion, chopped

1-2 large limes

1 bunch cilantro, chopped, divided

Place water, rice blend, bouillon, lime juice, garlic, onion and half of the cilantro in a sauce pan. (Make sure the bouillon is dissolved in the water before adding other ingredients.) Cover and cook 55 minutes, or as long as directed for rice. Add the rest of the cilantro when the rice is cooked. Easy peasy. And delicious. If I had known, I would have taken a picture of it for you. But I didn't. Sorry!

Pineapple Curry

Pineapple Curry

4-5 cloves garlic, minced

1 onion, chopped

2 Tbsp red or yellow curry (I always use yellow)

3 cans of coconut milk

2 peppers julienned (use different colors or several of the red, yellow and orange mini peppers)

1/2 head of cauliflower, chopped (optional)

1 can bamboo strips, drained

1 can pineapple, crushed or tidbits (I just decided last night that I prefer the crushed)

Sautee the garlic and onions in oil or water. Add curry. Add coconut milk, bamboo, pineapple, peppers and cauliflower (optional). Bring to a boil and simmer until vegetables are warm. Add salt and pepper to taste. Serve over brown rice. Yum. My three year old asked for it for breakfast this morning.

You can add chicken if you want. The original recipe called for it, but I don't do it. Not that this resembles the original recipe anymore...