Spanish Rice - Let the Mayhem Begin!

Well, this year it was April that brought the chaos with it, but April-hem just didn't have the same ring to it.  I’m sure May won’t disappoint, though.  Hopefully I can at least get through it this year without a cross country move.  But as you’ll see, I didn’t waste any time getting started with the Mayhem anyway.  But don’t worry, it had a happy ending.  No, not like that, you pervs!  Delicious Spanish rice that’s super simple and is all cooked in one pan. 

Here’s what you’ll need:

• ½ of a medium onion, diced
• ½ teaspoon salt
• 2 cloves garlic, minced
• 2 cups rice
• 2 Tablespoons chili powder
• ½ can green chilies (about 2 Tablespoons)
• ½ can diced tomatoes (about 1 cup)
• 1 cup chicken stock
• 2 ½ cups water

*This is perfect for making the same week as Mexironi and Cheese because they both use half cans of the same stuff. 

In a pan over medium heat, put 2 Tablespoons of olive oil followed by the diced onion. 

Sprinkle ½ teaspoon salt over the top and cook until it’s translucent, then add the garlic.

Stir that in and pour in the rice. 

Stir the rice so that every grain is coated with a bit of oil.  (Does that look like a lot of rice for this size pan?  Nah… it’ll be fine.)

Sprinkle on the chili powder. 

And once again, stir until the rice is all evenly coated. 

Add the chilies and tomatoes.

Stir those in and add the liquid. 

Umm… I said it’ll be fine, right?  Well, here goes nothing.  (May-hem!)

Bring it just to a simmer, then turn the heat to low, and pop on the lid. 

Leave it for 25 minutes.  No peeking!  Well, no lifting the lid, anyway.  This is why I love glass lids. 

Turn the heat off and leave it for another 5-10 minutes.  Then finally, you can remove the lid.  See, I told you it would be fine.  (whew!!)

And lastly, fluff it with a fork.  (D’oh!)  If your pan is as full as mine, you’ll have to fluff it into a big bowl.  Although, I highly recommend either using a bigger pan, or halving the recipe.  Either way it will be fabulous.    

Here at Authors Kitchen, we just can't have May without the hem.  Which month usually brings the most chaos for you?   
 

Chocoloaf

For the next four months, I will have all kinds of time to cook. And I'll be making this again!

I just got back from Recipe Guy's place and I came home to yet more snow. I knew I shouldn't have gotten on that airplane. But hey, at least I don't have calculus homework to do.

I didn't come up with this recipe myself, I found it on Smitten Kitchen. I love her recipes, and the light in her kitchen. I did have to make a few adjustments to this one though. I decreased the sugar a bit because I know I'm going to cover this quick, easy cake with jam and whipped cream. I also had to make some adjustments to the leavening. Yes, I'm still having leavening issues. I managed to get it up this time though.

Chocoloaf

1/2 cup butter
1 cup brown sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt

As usual, preheat the oven to 325, and get everything warmed up to room temperature.

Beat the butter and sugar together. If you think you can eat this without succumbing to the temptation of covering it with home made cherry jam, add half a cup of plain white sugar.

Beat in the eggs and vanilla.

And then the buttermilk. Beat everything well with an electric mixer. I would add "if you have one" to that sentence, but I think I'm the only person left on the planet who still mixes stuff by hand. When I'm not at Recipe Guy's house.

Speaking of kitchen tools. Sifter. Apparently these things really do exist. I've always just used a sieve over a bowl, but this think is handy. And gives your hand a work out. Yay for popeye arms!

Sift all the dry ingredients right into the bowl with the wet stuff.

This is just about the easiest cake ever.

Mix the dry stuff in gently with a spoon until it's all just combined. You'll have a lovely thick and fluffy batter.

Spread it into a buttered and floured loaf pan.

And bake at 325 for about an hour.

Let it cool in the pan for about 10 minutes and then the rest of the way on a rack.

I think the reason the desire to cover every slice with jam and whipped cream is because of the shape. But, it's just perfect for covering with jam and whipped cream.

I'm thinking loaf is really the best shape for a cake.

What's your favourite cake shape?