Spanish Rice

1 lb lean ground beef
1 large onion
1 medium green pepper
1 can (15 oz) tomato suce
1 can (14 1/2 oz) diced tomatoes
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
2 2/3 cup cooked brown rice

(I added Soy, Sugar, and a little MSG to make the flavors pop).

In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles, drain.

Stir into tomato sauce, tomatoes, and seasonings, bring to a boil.  Add rice, heat through , stirring occasionally.

Arroz Blanco (White Rice) Cuban Style

 Arroz Blanco (White Rice) Cuban Style

Known in our family as "Cuban Rice"

2 cups long-grain white rice, uncooked
4 cups water
2 garlic cloves, mashed
2 tsp salt
2 tablespoons peanut oil (we used olive oil)
1 tsp lemon juice

Heat oil in a shallow saucepan (about 3 inches deep and 10 inches diameter).  Fry garlic in hot oil until golden, being careful not to burn.  Discard garlic.  Coat rice with oil.  Add water, salt, and lemon juice.  Bring to a boil, lower heat, cover, and steam for 18 minutes.  Fluff the rice serve.  Serves 6.  (Or 3 with seconds - ha!)

Hubby varies what he puts in this recipe.  Sometimes he adds green pepper.  He also adds onion to it and that adds a unique flavor.  Or perhaps you may want to try some seasoning blends with it.  Have a different rice every time! Fun to play around with your recipes!!!   Sometimes you find you like your version better than the recipe itself!  LOL!  It's time for us to have this again!  I'm in the mood for it.

Coconut Rice

Note:  I altered this recipe a bit.  George and I like a lot of rice and we always cook our own rice (not pre-cooked).  So we substituted pre-cooked rice by making our own.  *We cooked 1.5 cups of rice in 3 cups of water.  Then I added a little extra of all the ingredients below in the recipe as we had a little more rice than the recipe called for, and it turned out great.  I also had a time finding cream of coconut so we used coconut milk instead.

Zest and juice of 2 limes
2 (8.8 oz) pouches of pre-cooked basmati rice*  (or cook your own)
1/2 cup shredded coconut
1/4 cup cream of coconut  (Note:  We used coconut milk instead)
1/2 teaspoon kosher salt



1.  Prepare rice according to package instructions, IF you are not using pre-cooked rice.

2.  Zest (grate) lime peel   (Note: I used about 2 teaspoons)

3. Squeeze limes for juice ( about 2 tablespoons)

4. Combine in medium bowl:  lime juice, zest, coconut, cream of coconut, and salt.

5.  Stir in rice until well blended.  Serve.