To go with my tacos with Homemade Taco Seasoning last Friday night, I made my favorite Spicy Rice. It's easy to make and you can adjust the amount of spice to your taste.
Spicy Rice (Serves 4)
Recipe adapted from Rachael Ray
2 Tbsp. butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
3-4 garlic cloves
2 cups chicken stock
2 Tbsp. tomato paste
2 tsp. hot sauce (more or less to taste)
Salt & freshly ground pepper to taste
1. Heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes.
2. Add the onion, bell pepper, jalapeño and garlic and cook for a few minutes to begin to soften the veggies.
3. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce.
4. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender.
5. Season with salt and pepper, to taste.
Last night, the kids and I carved our pumpkins for Halloween.
I strongly dislike this job. I think the insides of pumpkins smell and I really detest the slimy insides. Fortunately, the kids are old enough to do a lot of it themselves and they really enjoyed it. Good…it's their job from now on.
Dinner was some grilled chicken with risotto leftovers from Firenze and some leftover asparagus.
Breakfast this morning was an English muffin with peanut butter and half a grapefruit.
After taking the kiddos to school, I went to the gym. I ran home to change and then hit the mall to get some errands done. I stopped for lunch at Corner Bakery.
Chopped salad and chili. They remembered to bring my onions. Score!
Do you enjoy pumpkin carving?