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365: Day 206


7/26/13: "When I grow up I'm going to drink coffee."

It was another rainy day so Derek and I hit the pool (him laps, me water aerobics) at the Y while the kids played in the Child Watch room. I made chicken soft tacos for dinner with an amazing seasoning we picked up in Minneapolis at Penzey's Spices. I sauteed red onion along with red and green peppers to go inside the tacos. I also got some Spanish Rice going in the rice cooker before the kids and I made a post-nap run to Target for more camping prep.


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Spanish Rice

YIELD
 4 servings
ACTIVE TIME
 10 Min
TOTAL TIME
 40 Min
CATEGORIES
 rice, side dish, mexican

INGREDIENTS

    • 2 tablespoons vegetable oil
    • 1 cup uncooked white rice
    • 1 onion, chopped
    • 1/2 green bell pepper, chopped (optional)
    • 2 cups water or broth
    • 1 (10 ounce) can diced tomatoes and green chiles
    • 2 teaspoons chili powder, or 1/2 chili powder + 1/2 cumin
    • 1 teaspoon salt

INSTRUCTIONS

    1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
    2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

NOTES

If you have a rice cooker combine all ingredients with water and 2 rice cooker cups of white rice.
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