All of the members of my household love Spanish Rice as a side dish, and I frequently make it from scratch. Scratch made Spanish rice uses a couple of cans–chicken broth and tomato sauce, but for this challenge, I decided to try a different method to make Spanish rice. This is a simple recipe is made completely from shelf stable items. This version has added corn, from a can, and the final rice was delicious. I will definitely make it again. I don’t know why, but I really like the combination of rice and corn.
Remember those Lima beans that I cooked a while back? After we had eaten all of the beans, I still had a pint of leftover Lima bean broth. Regular visitors know that I like to try to eliminate as much food waste as possible in our home. I needed to do something with that broth before it went bad, and my family wanted a bean free dinner. Why not use the bean cooking liquid to cook some rice? After all, the bean liquid was full of flavor and nutrients from the beans. Rice is a blank slate. It can be […]