Category Archives: RICE

Lemon Rice Pilaf

Lemon Rice Pilaf
Prep time: 
Cook time: 
Total time: 
  • 2 Tbsp butter
  • 2 stalks celery, diced
  • ½ white onion, diced
  • ½ C medium grain rice
  • 1 C water
  • 1 Tbsp bottled lime juice
  • 1 tsp salt
  • 1 Tbsp rice vinegar
  • 1 tsp lemon pepper
  • ¼ tsp ground thyme
  1. Melt the butter in a covered pan or rice pot (caldero).
  2. Add the celery and onion and cook for 5 minutes over medium heat, stirring occasionally.
  3. Stir in the rice and cook an additional 5 minutes.
  4. Add lime juice, water, and salt and bring to a boil.
  5. Cover pot, lower heat to low and let simmer for 20 minutes.
  6. Remove from heat for 5 minutes.
  7. Stir in rice vinegar, lemon pepper, and ground thyme before serving.



Music to Cook By . . . 

Until next time, Happy Cooking!  :)


“I’m so glad I live in a world where there are Octobers.”

― L.M. Montgomery, Anne of Green Gables

Chicken and Rice (Arroz con Pollo)


Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.




Music to Cook By . . . 


Until next time, Happy Cooking!  :)


August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

Slow Cooker Red Beans & Rice

Slow Cooker Red Beans & Rice


2 C dried red beans

7 C water

1 ham hock

1/2 large white onion, chopped

2 cloves garlic, minced

1 tsp Cajun seasoning

1 can diced tomatoes

1/2 C green bell pepper, chopped

2 tsp Kosher salt


Soak beans overnight in 3 cups water.  Drain and place in slow cooker.  Cover with 4 cups water.  Add the ham hock, onion, garlic, green pepper, and Cajun seasoning.  Cook on LOW for 7 hours.  Stir in the tomatoes and Kosher salt; cook on LOW for an additional 2 hours.

Serve over white rice.


Music to Cook By

Until next time, Happy Cooking!  :)

“It is spring again. The earth is like a child that knows poems by heart.”  ―

Rainer Maria Rilke


1 lb. chicken breast tenderloins, cut into thin strips
ground ginger, to taste
Chinese Five Spice, to taste
3 C cooked white rice
3 Tbsp peanut oil
1 C frozen peas and carrots, thawed
1 onion, diced
2 cloves garlic, minced
2 eggs
1/2 C soy sauce
1/2 diced ham
Season chicken with ground ginger and Chinese Five Spice; refrigerate for at least 2 hours.  
Heat the oil in a large wok or skillet (I used my paella pan) to Medium High.  Fry chicken strips until well cooked.  Scoot chicken to the side of the pan; add peas and carrots, onion, and garlic.  Stir fry until tender/crisp.  Push to one side with chicken.  Break eggs into the pan; stir with wooden spoon until scrambled and cooked.  Add rice, soy sauce, and ham to the pan.  Stir all ingredients together heated and cooked through.





As you may have noticed, we eat a lot of rice around here.  Now, I like rice as well as the next person, but occasionally I do need a little variety in my diet.  One day this week, I was thinking of making plain white rice when I decided we were needing a little variety in our rice.  Lately, cilantro and lime sounds good to me, so I decided to add those flavors to my rice.  Here is the result.

  • 1 Tbsp veg oil
  • 2 C water
  • 2 C rice
  • 3 Tbsp lime juice
  • ½ tsp Adobo
  • ½ c cilantro, chopped
  • ½ c green onion, chopped
  1. Heat vegetable oil in rice pot (caldero) .
  2. Add water and bring to a boil.
  3. Stir in rice, lime juice, and Adobo.
  4. Bring to a boil; cover and reduce heat to low, cooking 15-20 minutes.
  5. Mix in cilantro and green onion.
  6. Cover and continue to cook until rice is tender.
  7. Remove from heat.


lime cilantro rice


Until next time, Happy Cooking!  :)

“Fridays are the hardest in some ways: you’re so close to freedom.” 
― Lauren Oliver