Hello everyone! We almost made it to the end of the week! I’m excited for the weekend to start.
Last night, the boyfriend and I made fish tacos again to finish up the leftover tortillas. That means we made more guacamole! Yummmm. For an additional topping, I decided to make some Spanish brown rice. I’m not sure if it’s still a taco if I add the rice..maybe it’d be a mini burrito?? Anyway, this rice went really well our tacos because of the different spices used. It’s very easy to make but it takes some patience because brown rice takes a while to cook and become soft and fluffy. There was lots of leftover, so I have rice/guacamole for my next few meals! 😀
adapted from allrecipes.com
- 1 tablespoon oil
- 2 tablespoon chopped onion
- 1 cup uncooked brown rice, washed
- 2 cups chicken broth
- 1 cup chunky salsa
- spices: chili powder, oregano, garlic salt, basil
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown(hard to tell with brown rice, give it like 3-4 minutes), stir in chicken broth and salsa. Add spices according to your taste and stir.
- Bring to boil then reduce heat, cover and simmer 45 minutes, or until liquid has been absorbed.
- Check on rice, if almost all liquid is absorbed, remove from heat and let sit, covered, for 10 minutes.
- Fluff with fork when done and enjoy!