After my last post about the not-my-mom’s banana bread I got to thinking about food that my parents used to make when we were kids. One of our favourite meals was one that my parents called “Spanish rice.” I’ve never heard anyone speak of this dish before or since then and I haven’t had it in years.
What sparked this memory is the fact that I attempt to cook for two teenagers who have never really eaten vegetarian food and have a bit of a bias against it. I’d be lying if I said that this didn’t hurt my feelings , but it has inspired me to do better and to make foods that they will like and is healthy. So I thought of the repertoire of meals that my parents made that we all ate. Spanish rice was the first one to come to mind.
Of course I had to call my parents to ask how they made it. I knew it was simple and thought that I had it pretty much figured out, but asked them anyway. The only difficult part was the bacon. I took the opportunity to learn have to make a smoky tofu marinade to use in the recipe. There were some twists and turns in the making of the tofu, but that will be talked about in a future post, but all-in-all it turned out really awesome!
Here is the recipe for Not from Spain Spanish Rice
2 cups cooked rice
1 onion, chopped
2 med celery stalks, chopped
Italian Spices (I used a vegetable spice combo, but you can use oregano and basil)
3 cups Tomato juice
1/2 package smoky-marinated & baked tofu, cut into small pieces
salt and pepper to taste
Sautee the onion, garlic and celery for a few minutes, but not for too long. Add in the rice, tomato juice, tofu and spices. Cook on medium for 15 minutes.
Seriously so easy!