Defrosted chix breasts awaited some magic transformation into dinner. Don't you sometimes just get tired of chix breasts? It's a good thing they provide lean, high quality protein, or I would have forsaken them long ago. We seasoned them with fajita seasoning, but still, the meal needed something to make it more intersting. Hadn't had rice for a while - maybe a pilaf of some sort? Light bulb moment! Fajitas = Mexican.
So here is my version of Spanish Rice.
Spanish Rice
Serves 4 normal eaters.
In 1 Tablespoon olive oil, saute 1/2 diced onion, 1 clove garlic till fragrant. Add 1 cup dry rice and stir till coated. Add one chopped tomato, salt and freshly ground black pepper (aka fgbp) to taste, a good pinch each of cumin and oregano and two cups water. Bring to the boil, then cover and simmer till rice is done.
Less sodium and cheaper than the box variety.
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