Spanish Rice

Recipe:
2-3 tablespoons oil
1 cup long grain white rice
1 large clove garlic, chopped
1 small- medium yellow onion, chopped into chunks
2 1/2 cups chicken broth
1 can whole peeled tomatoes, torn up
1 tablespoon tomato bouillon
pepper

Take a skillet and put a "glug" of vegetable oil in it. (Probably 2 or 3 Tablespoons) Heat the oil.

Put in rice, garlic and onion.

Saute until the rice is a light to golden brown.

Add chicken broth, tomatoes, tomato bouillon and a sprinkle of pepper over the top of the liquid. Stir, cover, and simmer for about 20 minutes or until the liquid is absorbed. Keep an eye on it so it doesn't burn on the bottom.

Recipe from Chad's parents, Steve and Ina Welker.

Changes:
I used 1 can of chicken broth(which is about 1 3/4 cups), 2 cloves garlic, 1/2 a large white onion, 3 tablespoons of tomato liquid and 1 cube tomato bouillon.

Review:
Rating 9. We love this rice-ipe! Makes good, sticky rice.

Next Time:
More pepper.

Pineapple Rice

Recipe:

1 cup rice

2 cups cubed pineapple

6 tablespoons butter

3/4 cup brown sugar

3/4 cup pineapple juice

Preheat oven to 350F degrees. Boil rice. Place 1/3 of rice in bottom of buttered baking dish. Cover with half of the pineapple, half the brown sugar, and half of the butter. Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter. Cover with last 1/3 of rice and pour pineapple juice over . Bake covered for 30 minutes.

Recipe from http://www.recipezaar.com/Pineapple-Rice-11616 .

Changes:

Used 1 1/2 cups rice.

Review:

Rating 6 from Chad- 7 from Ange. Sweet and delicious- probably better as a dessert rather than a side dish for dinner. We ate with teriyaki chicken, the salty sweet combo was good.

Next Time:

Separate the butter, pineapple, and brown sugar in thirds- like the rice so they are the top layer and get baked and browned.