There are several things I could talk about today, really. I actually was out tonight playing games… Well, game. I played Munchkin, finally! Except that it was all new kids (including myself, and I was explaining the rules based on watching the Munchkin episode of Tabletop and reading the rules to a different expansion…) and, as my last thing in the parentheses may have clued you in on, it was an expansion. Axe Cop. …that expansion was a bit odd. It added allies and powers and stuff not covered in the core and Cthulhu expansions. Also, there was a MASSIVE amount of cheating happening. Like, not even subtle toward the end. Plus, since I’m not 100 percent certain we were playing right, I’m not accepting my loss. Though I would like to say I was stuck at level two for a good chunk of time, sadly, but my fighting level was at 26 at one point. Came in handy when I flipped a level 20 monster.
BUT! I don’t want to talk much about that. Because, as I said, I’m not sure we were even playing it right. The rules weren’t in the box, so… Basically, I was winging it on things other cards said.
Instead, I feel like posting a recipe I’ve used a couple times in the past while, to varying success. …mostly because I screwed up big time the second time by moving the pot to a different burner. Bad idea. Anyway, I’m giving you a recipe for Mexican rice, which lasts a long time and can go in a lot of stuff. So far, I’ve used it for “Mexican jambalaya” and my feaux Mexican fajitas. …Really, I’m mostly going for Mexican flavors shoved in a tortilla.
Anyway. Here’s what you need.
2 tablespoons oil (I just used olive oil. I suppose you could use any oil you want.)
1/4 of a medium onion
1 1/2 cups rice
3 cloves finely chopped garlic
2 1/2 cups chicken broth (Or beef broth. I used beef because I was cooking beef.)
1 cup plain tomato sauce
4 heaping tablespoons of finely chopped parsley (optional)
You can replace the onion and garlic with their powder forms and add them when you add the liquid ingredients. You can also replace the tomato sauce with chopped stewed tomatoes in their juices, or salsa. …but I honestly wouldn’t suggest any of those substitutions. Also, if you want a variety of texture, heat up a 15 oz. can of corn and add it after the fact. Anyway, to the actual cooking!
The recipe I found suggests using a medium-sized sauce pan with a lid. I don’t have one of those. You can use a pot if you need, as long as you have a lid. My 5 quart pot handled a double recipe of the rice, so that’s nice. Anyway, in the saucepan/pot, heat the oil over medium heat. Add in the fresh onion and saute for 1-2 minutes until it’s soft. Add the dry rice and cook it with the onions for about 5 minutes, or until rice becomes a golden brown color. Try to be sure and stir at this point from time to time to avoid burning the rice. Add in the garlic to the rice and saute for one more minute.
Add in broth and tomato sauce (Add it slowly into the rice, not directly onto the hot pan. Try stirring it in if your rice doesn’t fully cover the bottom.) Then add in the parsley if you’re using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork when done. Or stir it. Whichever.
Don’t do like me and move it from one burner to another. Bad idea. And definitely stir during the boiling phase. Your rice WILL try to burn at this point. Also, you can add cilantro, or replace the parsley with it, if you want it to taste “more Mexican.” Personally, I’ve just been adding it to whatever Mexican-esque dish I cook with it, so it doesn’t much matter.
Still, it’s a solid rice dish that will last quite a while. My Mexican jambalaya lasted two weeks without going bad. And it took me nearly all of that two weeks to eat it all, too. I had a lot of food in there. Maybe I’ll tell y’all about it some other time. For now, try it out, and I hope you enjoy.