Tex-Mex Rice

I've heard it called "Spanish" rice, "Mexican" rice, and several other names. Since I'm using Ro-Tel tomatoes, I'm calling it Tex-Mex! This version differs from most in that it is baked (like pilaf) instead of simmered on the stove. This makes it very easy; as no stirring is needed after you put it in the oven, you can concentrate on whatever your main dish is.

Ingredients

• 2 cups medium grain rice (I used California Calrose rice)
• 2 tablespoons olive oil
• 1 medium or large onion, chopped
• 1/2 teaspoon salt
• 1 teaspoon chili powder (as always, homemade is best)
• 2 cans, 14 oz. (or 1 can, 28 ounces) Ro-Tel Tomatoes with Green Chiles (use the mild version if you're spice-averse), pureed in the blender
• 1 1/2 cups chicken broth (use the reduced-sodium version if you have a choice)

Directions

Preheat oven to 350 degrees. Heat oil in a dutch oven over medium-high heat. Add onions and salt. Cook, stirring frequently until the onions have softened slightly. Add the rice and continue to cook, stirring frequently, until the rice just starts get brown. Add the chili powder and continue to cook for another 30 seconds. Add the tomato puree and broth, stirring well, and bring to a boil. Cover and place in the oven. Once the rice is tender (about 25 minutes), remove from oven. Stir well with to ensure the sauce is evenly distributed and let sit uncovered for 5-10 minutes before serving.

Fried Rice

So the secret to this recipe is SPAM. Before you go running and screaming, you should know that I have fed this recipe to many an unsuspecting diner, and they always believe the meat in this dish to be ham, sausage, or some other port product. Shock and wonder are the reactions when they realize that it is the infamous canned pork product that adds such a savory goodness to the other ingredients.

Ingredients

• 1 can SPAM, chopped into 1/4 inch cubes
• 1 cup diced onion
• 1½ cup fresh peas (or thawed frozen peas - do not use canned peas!)
• 4 cups cooked day old rice (freshly cooked will work, but is generally too moist)
• 1 tablespoon Canola oil
• 1/4 cup Soy Sauce (to taste, but don't go overboard!)
• 1-2 tablespoons brown sugar (also to taste)
• 1-2 teaspoons Paprika
• ½ teaspoon Freshly ground black pepper

Directions

Place oil in wok/pan. Turn stove on to medium heat. Add onions, cook until they start to become translucent, then add the SPAM. When the onions become translucent, add 2 tablespoons soy sauce. Cook 1-2 minutes, or until everything has started to brown. Turn the heat up to medium high or high. Add peas, rice, paprika, and black pepper then stir. Add remaining soy sauce in small doses until the rice is light brown in color.

Notes

If you use Aloha brand soy sauce, you will not need much (if any) sugar, since it is brewed sweeter than Japanese or Chinese soy sauce.

If you just have to skip the SPAM, here are a few alternative meats:

• 1/2 pound of diced bacon
• 1 can of tuna or salmon (use lower heat because canned fish can burn easily)
• 12 oz Ham
• 12 oz chopped chicken