This tradition has been around for as long as I can remember--as a kid, I picked French Toast as my birthday meal every year. The mere thought of dinner involving buttery fried bread buried under powdered sugar was absolutely exhilarating for a 9 year old Kylie.
My older sister, on the other hand, always had much more sensible choices: salmon cakes, lasagna, and the like. Older sisters are so much more reasonable, aren't they?
In celebration of the Hungry Spoon Sis's 32nd year, we enjoyed a family birthday feast this past weekend. On the menu? Spinach and Black Bean Enchiladas, salad, and Spanish Rice.
My mom tried a new Spanish Rice recipe that was apparently designed to feed a high school football team. Fortunately, that meant there were plenty of leftovers for me to sneak into Tupperware and pack away in my purse.
Let's be honest, folks: They don't call me the Hungry Spoon for nothing.
Bonus: This recipe is totally vegan.
Happy Birthday, Sis :)
(recipe from Hungry Spoon Mama)
This recipe pairs nicely with quesadillas, burritos, or enchiladas (of course!). Or, as pictured above, it makes a great dinner all on its own.
- 1 cup brown rice, uncooked
- 2 - 1/2 cups veggie broth
- a dash of olive oil
- 1 green bell pepper, diced
- 1 large onion, diced
- 1 tsp. minced garlic
- 1 tsp. chili powder
- 1 can of diced tomatoes, drained
- 1/2 cup salsa
1) Place rice and veggie broth in a saucepan. Bring to a boil, reduce heat, and simmer (covered) until all of the liquid is absorbed--about 20 - 30 minutes.
2) Meanwhile, heat a dash of olive oil in a skillet over medium heat. Add bell pepper and onion and saute for 3 - 4 minutes, until tender. Add garlic and chili powder and saute for about 1 - 2 more minutes.
3) In a large bowl, combine rice, pepper and onion mixture, diced tomatoes, and salsa. Season with salt and black pepper as needed.