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spanish rice overkill - Alierak
September 15th, 2004
09:05 pm


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spanish rice overkill
So, I find that when one's wife is pregnant and one does all the cooking, one tends to want to overfeed, overnurture, overeat, or something to compensate. Here's what happened when I set out to make a little spanish rice and realized it was going to get out of hand if I kept on adding stuff that sounded good (but I did it anyway):

In a 7 1/2 qt. dutch oven (or your huge-ass oven-safe dish of choice), mix:

1c raw white rice
1c wild rice mix

4 tsp ground cumin
1/2 tsp ground red (cayenne) pepper
1/4 tsp creole seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
some fresh ground black pepper

8 baby carrots (or 2 medium) cut in 1/4" dice
1 jalapeño pepper, seeded & minced
1 red bell pepper, chopped
2 roma tomatoes, chopped
1 large clove garlic, minced
1/4c fresh cilantro snipped to bits, including most stems
2 slices of a large sweet onion, chopped
2 fresh ears of corn -- pull or slice off kernels to add
1 15 oz can black beans, undrained
1 medium potato, peeled & cut in 1/2" dice
1 ripe avocado, peeled/pitted & cut in 3/4" wedges

3 to 4c water (just enough to cover veggies)

cook in a 350-ish oven for about an hour, stirring periodically and adding water in 1/2c increments when the edges are drying. This would be a fine recipe by itself.

Since we're not vegetarians, though, meanwhile around the 45-minute mark, fry in a skillet with as little oil as possible:

1 lb chicken breast tenders cut in 1" pieces
plenty of fresh ground black pepper

When chicken is nearly done (golden on one side), tear pieces in the skillet with plastic spatula / wooden spoon / what have you. Stir the chicken into the rice dish about 5 minutes from the end of the hour and put it back in the oven.

kareila insists on adding grated cheddar, similarly to the black bean chili.

Makes god only knows how many servings, probably 12-15.

So anyway, on a night when I need to do homework, those leftovers are looking pretty good. I am officially back in school, getting all the bureaucratic requirements and deadlines met without too much trouble. I had one really bad day when I had to make the actual decision of whether to agree to pay tuition without yet knowing whether I'd be allowed to do what I wanted to do. But other than that, things are looking so good my advisor asked if I wanted to recommend any lottery numbers.

What I've ended up taking:
6.170 -- Software Engineering Lab
24.200 -- Ancient Philosophy
6.199 -- Advanced Undergraduate Project

I'm going to be able to use the AUP proposal to meet the phase two writing requirement, provided it's one heck of a proposal and doesn't need a ton of revision (been there, done that, see application essay). I have yet to deal with P.E., which is on my list for tomorrow. And I have Fridays completely free for work.

Anyway, enough LJ for a while.

Current Mood: ecstaticecstatic
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(9 comments | Leave a comment)

[User Picture]
Date:September 15th, 2004 07:48 pm (UTC)
I'd probably tweak it to my own nefarious purposes (pinto beans instead of black beans, no avocado/cilantro/chicken, maybe some chipotle tabasco sauce or some smoked Boca sausage) but it sounds fabulous.
Congratulations, by the way.
Date:September 15th, 2004 07:57 pm (UTC)
Hey, Ancient Philosophy... you and I can talk shop. :)
[User Picture]
Date:September 16th, 2004 03:57 am (UTC)
He said something to the effect that picking up my copy of Sophie's World (that you recommended to me) was what convinced him that he might enjoy the class, instead of being scared off by the historical aspect. :)
Date:September 16th, 2004 12:43 pm (UTC)
The book is capable of working all sorts of wonders, I swear. ^..^

I've always really enjoyed the historical philosophers. They have some of the coolest views of the world and the way it works. I think my favorite is still Leibniz's (now called) gunk theory, but some of the ancient Greeks had some awesome views too. :)
[User Picture]
Date:September 15th, 2004 09:15 pm (UTC)
Always good to see you poke your head up here. And always interesting to see what you come up with in the kitchen.
[User Picture]
Date:September 16th, 2004 04:38 am (UTC)
Holy moly. You like your rice hot, eh? :)

I may need to give you a call the next time I make chili (Kristen doesn't care for it, especially if it's spicy, I like it spicy enough to feel, but not so spicy that I need severe amounts of milk and/or bring tears to my eyes. :)
[User Picture]
Date:September 16th, 2004 05:28 am (UTC)
It doesn't seem overly spicy, I think just because it's such a big pot of stuff. It's got bits of neutral-to-sweet flavor also, like the corn kernels and potato and avocado chunks. But yeah, if I were making a serious chili I'm sure Kristen would not like it either, I do enjoy a good spicy meal :)
[User Picture]
Date:September 16th, 2004 08:24 am (UTC)
My nose and tongue are far too sensitive for my own good. s:)
[User Picture]
Date:September 16th, 2004 09:59 am (UTC)
My husband would like this. He does spicy :)

By the by, CONGRATS to you too:) *hug*
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