Home made spanish style rice

I love making my own Spanish style rice! This is a great recipe I use. I make a huge batch and freeze portions in zip lock baggies. Then when I'm ready to use the rice, I just thaw it out and place it in a pan on the stove top and steam it. Or you can cook it in a skillet until its heated(just add a little water or olive oil so it doesn't dry out). You can also microwave it, I have a nifty microwave steamer bowl I use when I do it that way. Regardless which way you warm it, it all pretty much comes out the same.
Enjoy!



Spanish Rice

INGREDIENTS
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
1/3 cup of shredded carrots, chopped fine. 

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.*

METHOD
In a large skillet brown rice in olive oil, medium/high heat. 

Add onion and garlic.

Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan, bring stock to a simmer. 

Add tomato sauce, oregano, and salt. 

Add rice to broth. Bring to a simmer. Cover. 

Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. 

Turn off heat and let sit for 5 minutes.

Yield: Serves 4 to 6.


Freezer tip: split rice into four ziplock bags and freeze for later! When ready to use, thaw it out and steam it, microwave it, or heat in a skillet adding a little olive oil or water if it starts to dry out. 

Loaded baked potato soup

This is a great recipe for baked potato soup. I am working on a home made cream of potato soup to replace the canned stuff! Enjoy!



Loaded baked potato soup

Ingredients:
4-5 yellow potatoes(peeled and diced into small squares)
2 cans cream of potato
1 batch homemade Cream of chicken
3tbs butter
2 cans chicken broth
1 sm onion, chopped
1/2 tsp salt(or to taste)
1/2 tsp pepper (or to taste)
1/2 pint half and half
1pkg thick sliced bacon, cooked and crumbled into bits
1 lb shredded cheddar cheese(thick shred)
1/2 lb Colby Monterrey jack cheese, shredded fine.
Green onion(optional)

Directions
In the crock pot, combine all ingredients accept the bacon,cheese and half and half. Cook on high 4hrs(or low 6-7hrs).
Cook your bacon and crumble, set to side. Shredd your cheese, set to side.
Cook for 4hrs or until potatoes are tender.
5 minutes before serving add half and half and stir, let sit about 5mins. Then add crumbled bacon, cheese and green onion. Stir and serve!