This weather this winter has been crazy. Not like bad crazy. Just weird crazy. Catch my drift?
I’m a Chicago girl and we are used to the super cold, snowy, harsh, brutal winters. I mean it’s usually a pretty big production to get all my gear on just to venture to the mailbox. Ever see the movie The Christmas Story? There’s a scene with Randy that reminds me quite a bit of myself at times. Here it is!!
This year we probably haven’t even gotten like half a foot of snow. Totally weird. Freaky. But I am not complaining! I could actually handle like 90 degree weather right now. Ah, on a beach somewhere. I think I’m suffering from SAD. haha isn’t that the worst name EVER!? It stands for Seasonal Affective Disorder, which is just where people get really sad by the weather. Alright enough with my whining, let’s get to the good stuff!
I made you some spanish rice! Actually, I made it for myself, but here’s some delicious pictures!! I’m a huge fan of spanish rice and always look forward to enjoying it with my food at Mexican and Spanish restaurants. I finally got to make it at home, and it turns out it’s pretty darn simple and still yummy.
1 Tablespoon butter
1 cup brown rice, prepared (but make sure it is about 10 minutes undercooked)
1 onion, chopped
1/2 green bell pepper, chopped
1 1/4 cups water
1 cup tomatoes, chopped
1/8 teaspoon flaked red pepper
2 teaspoons chili powder, to taste
1 teaspoon salt
- Cook brown rice according to directions on package but stop cooking when there is about 10 minutes left to go.
- Heat butter in a deep skillet over medium heat and sauce onion, rice, and bell pepper until onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover and let simmer for 30 minutes, or until rice is completely cooked and liquid is absorbed. If you rice is not absorbing the liquid enough, uncover and stir about every 5 minutes while cooking. Enjoy!