I trust you have noted my new Spunky Soldier badge. I am a minion for L. Diane Wolfe for her hosting duties in the A to Z Blogfest taking place in April. Really this real minion picture is what we should all be showing in our capacity as minions. Did you see the movie, Despicable Me? I tried to watch it because I thought the minions were so cute, but found the actual movie to be a waste of time. Despite the fact that I am an animation fan par excellence, I thought this one was despicable. Anyway, that is a digression. I had a visit from one of my fellow Spunky Soldiers today. I need to go visit the others so we can get to know one another.
I stayed at home on Monday afternoon instead of going bowling as I was feeling a tad off colour. I ended up listening to drilling and banging in the apartment upstairs, just what I needed. Think they are laying new carpet. No peace for the wicked. We would really like new carpet in our apartment but the furnishings would be a big problem, not sure how we would cope. Need to get in touch with the realtor.
I love rice – it makes a nice alternative to potato or pasta. This sounds like an enjoyable dish.
Spanish Rice BakeBy The Gluten Free Goddess
WebMD Recipe from Foodily.com
Make this Southwestern-inspired rice dish as spicy or as mild as your taste buds prefer. We serve this as a vegan recipe, but if you love cheese, try topping it with fresh crumbled goat cheese.
- 2 cups brown rice, long or short grain
- 1 tablespoon extra virgin olive oil, plus a splash to moisten the rice
- 4 cloves garlic, chopped
- 1 sweet or red onion, diced
- 1 bell pepper, red, yellow, or orange
- 1 fresh yellow tomato, chopped
- 3/4 cup roasted or frozen corn kernels*
- 2 roasted or fresh green chillies, seeded and chopped
- 2-3 tablespoons lime juice
- 1-2 teaspoons chilli powder
- 1 teaspoon cumin
- 1 pinch cinnamon
- 2 tablespoons fresh cilantro or Italian parsley, chopped
- 1 14 ounce can fire roasted tomatoes with green chillies with juice
- sea salt, to taste
- Cook the rice in 5 cups of fresh water. Use a rice cooker to do this or cook the rice in a covered pot.
- While the rice is cooking, heat a skillet over medium heat and add a tablespoon of extra virgin olive oil. Add the garlic, chopped onion, sweet bell pepper, and cook for five minutes.
- Add the fresh yellow tomato, roasted or frozen corn kernels, roasted or fresh green chillies, and lime juice, to taste. Stir-fry very briefly, just until crisp-tender.
- Remove from heat and set aside.
- Preheat the oven to 350° F.
- When the rice is cooked, assemble your casserole: spoon the cooked brown rice into a casserole dish. Add in and stir dashes (to taste) of: sea salt, chilli powder, cumin, touch of cinnamon, and chopped fresh cilantro or parsley.
- Add a splash of extra virgin olive oil to moisten the rice. Stir.
- Add the fire-roasted tomatoes and the skillet vegetables. Add fresh chopped herbs, to taste and toss to combine.
- Cover and bake for 25 to 35 minutes until the rice is piping hot and heated through.
Note* To roast frozen corn, spread kernels on a baking sheet and roast at a high temperature until slightly charred; or pan roast them in a large dry skillet until sweet and toasty.
Have a great day