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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! 😀


Spanish Rice
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


  1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
  2. 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.
  3. Bring to boil then reduce heat, cover and simmer 45 minutes, or until liquid has been absorbed.
  4. Check on rice, if almost all liquid is absorbed, remove from heat and let sit, covered, for 10 minutes.
  5. Fluff with fork when done and enjoy!