You can also make this into a mild version of Spanish rice, if you prefer.
I served this one with taco chicken.
If you can believe it, I can’t find where I found this recipe. If you happen to know, do please pass that along so I can properly give them credit.
- 1 cup long grain white rice
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 2 to 3 pickled hot peppers, diced*
- 1 garlic clove, minced
- 1 tbsp chicken bouillon
*I only added these in this recipe to use up my canned pickled hot peppers. You can just as easily use fresh hot peppers, use diced tomatoes with green chiles, or you can substitute in non-spicy chopped bell pepper.
Continue reading Super spicy Spanish rice
I had two requests for our honeymoon. “I want to go to California, and I want to go scuba diving.”
My fantastic fiance has made this possible for me. I haven’t written about it in here, but I am putting together an essay on our scuba certification journey, some of which was very challenging for me – I will post at some point.
I will say one thing: I had more trouble clearing a flooded mask than anyone else in our class. You’re supposed to gently press on the upper front part of the mask while blowing out of your nose. For some reason, I felt the need to completely lift the mask off my head, thus flooding it again.
One of our dive masters – who has likely taught hundreds of people over the years – said, and I quote, “That is bizarre. I have never seen that before.”
Continue reading Scuba Erin