DISASTER!



Last night, I tried to find a way around cooking my rice.  My successful experience with cooking dried beans made me confident.  Possibly too confident.


Here I sit, stirring rice (and typing between stirs.)  Why?  Because I failed.


After my beans were cooked (about 10:30 PM) I decided that I could start the rice & not have to cook anything tonight.  Easy, right?
I consult my http://crockpot365.blogspot.com/ cookbook & discover that rice only takes 2 hours or so.  I fret.  I do not wake up at 12:30 AM for anyone or anything.  Hubby to the rescue! He gets out the timer we use for lamps when we go on vacation (robbers, don’t pay attention.  We never go away.)  And he plugs the CP in, sets it for 2 hours, and away to bed we go.


Scene two:
This morning, the kitchen.
“OH CRAP”
The rice is a mushy ball of starch.  It is completely unsalvageable (sorry, no pics.  Too early to think.)
Lesson learned: Don’t get cocky.  And don’t cook rice unless you’ll be available to fluff it at the end (that’s what she said. Sorry, mom!)
Anyway, I came home and made (well, I’m still making) rice.  And now we will have a fabulous rice and bean dinner.  We’re even getting fancy and adding tortillas and cheese to the mix.


Here’s a pic pre-nosh.  



YUM.  


The recipe is as follows: 


*this made about a million pounds but I plan on freezing most of it


3 cans worth (6 cups?) of black beans 
     – When I cooked the beans I added chiles and a little can of chipotle peppers.  It’s a spicy dish so season to taste. 
4 cups cooked rice
2 cups diced tomatoes, roasted on 400 degrees for about 20 minutes.  
Handful fresh parsley


Mix & enjoy! 

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Recipe: Tortilla Soup

I’m really bad at photographing dishes- hopefully I’ll be improving quickly!

Here is a great recipe for cool New England nights. I like tortilla soup because it has the spice of chili but it’s not as heavy.
A nice addition to this soup was the pan fried tortilla strips Eric threw together. Decadent and delicious, they tasted like butter. I think he used vegetable oil in a skillet.
Anyway. Eric loves to improvise recipes, but I found a pretty close replica one at http://www.allrecipes.com. We didn’t have any tomatoes, and we subbed in salsa. The result was great- I recommend this if you try it!

INGREDIENTS:
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken
broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile
peppers
1 (15 ounce) can black beans, rinsed and
drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves,
cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
DIRECTIONS:
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 9/28/201