Spanish Rice

1 TBS olive oil
1/4 cup onion, chopped
1 TBS chopped garlic
1 cup of rice (use only a long cooking rice, such as Uncle Ben Long Grain 20 minute rice)
1/2 small can chopped green chili
1 (7oz) can Embasa brand Salsa Mexicana * see note below
1 3/4 cup water
Lawry's Course Ground Garlic Salt, to taste
Course Ground black pepper, to taste
2 stalks green onion, sliced thin
1/8 cup of cilantro, chopped

*found in the Mexican food section, comes in a can not a jar; if you can't find this or would like a mild rice, you can use a can of diced tomatoes. Don't use a regular salsa as the Embasa is more like canned tomatoes with a bit of added onion and jalapeños, it does not have the same consistency as a jarred salsa.

In a pot with a lid, heat the oil and add the white onion, garlic, and rice. Stirring constantly until onions are translucent. Add the salsa and water. Stir and bring to a boil. Once boiling, turn heat to low and place 3 paper towels folded in half one on top of the pot. Fit lid securely on top of paper towel. Do not walk away from the stove! The paper towel helps absorb extra steam so your rice will be loose and not sticky. This step is important. Cook 10 minutes, add garlic salt and pepper to taste, stir and continue cooking another 5 minutes, stir again, and cook another 5 minutes. Remove from heat and add chopped green onion and cilantro. Serve.

Serves 3-4

Porcupine Meatballs II

[Very similar to Jess' recipe, but different enough to post]

1 lb. hamburger
1/2 c. uncooked rice (not minute rice)
1/3 c. onion, chopped
garlic salt to taste
pepper to taste
1 egg
1/4 cup bread crumbs
1/4 cup milk
1 (15 oz.) can tomato sauce
1 can of diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauce

mix hamburger, rice, onion, salt, pepper, egg, bread crumbs, and milk in bowl. Form desired size meatballs. Cook meatballs in a lightly coated pan until brown and cooked through. Add remaining ingredients to pan and continue to simmer until rice is done. Approx 20-30 minutes. Serve over rice.

[how I cook my rice: I use Uncle Ben's long grain 20 minute rice, cook according to directions on the package. Fold 3 paper towels slightly less than the width of the pot, lay paper towel across the pot and place lid on top. The paper towel absorbs the extra steam and leaves the rice perfect and not soggy. WARNING: do not walk away from the stove top]

Porcupine Meatballs

I used to beg for these as a child. Now my kids love them too.

1/2 C. uncooked rice
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. onion, minced
2 Tbs. oil
1 C. condensed tomato soup
1 C. hot water


Combine rice, beef, salt, pepper and onion; mix and shape into 12 balls. Brown meat and rice balls in oil in a heavy frying pan. Once browned, add tomato soup and water. Cover and cook for 1 1/2 hours over low heat or until rice is tender.

Easy Skillet Chicken Divan

1 Tbs. margarine or butter
4 boneless, skinless chicken breast halves, cut into bite size pieces
1 1/4 C. water
2 Tbs. Dijon mustard
1/4 tsp. salt
1/8 tsp pepper
1 C. quick cooking brown rice
1 pkg. broccoli pieces (thaw if using frozen)
1/2 C. shredded cheddar cheese

Melt margarine in a large skillet over medium high heat; add chicken. Cook for 2-3 minutes on each side, or until browned. Remove chicken from skillet. Add water, Dijon mustard, salt and pepper to skillet and bring to a boil. Stir in rice and broccoli and return to boil. place chicken over the top of rice and broccoli. Reduce heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the chicken is fork tender and the juices run clear. Sprinkle with the cheese, cover and let stand for 5 more minutes.