Halala Mama

Being married to my husband means I have to get creative with rice.

I mentioned last week that we eat brown rice, which I am not at all thrilled with.  Ann Kroeker kindly pointed out that Trader Joe’s carries my favorite rice, Jasmine, in a brown variety.  Thank you, Ann.  And Jesus.  Seriously.  Jasmine rice not only sounds pretty, it smells wonderful.

Still, Ismael has issues with his blood sugar and cannot live healthily on an all rice all the time diet.  I have learned that if I dress the rice up a bit, he gets more vegetables and less rice, which is a winning combination all around.

Spinach Rice

• One bag or box of frozen spinach – whole or chopped
• One to three chopped onions, depending on how much you like onion
• 3 cups prepared brown rice
• olive oil
• Chicken stock or water

• Prepare rice in rice cooker or covered pot according to package directions
• Microwave spinach and drain well to remove excess water.
• As rice finishes, use a large stainless steel skillet to heat olive oil.
• Cook onion until translucent.
• Add spinach, mix with onion, heat thoroughly.
• Add finished rice to the pan, mix with spinach and onion.  Add a small amount of chicken stock or water and cover.
• Let steam for a few minutes and then serve.

I served with teriyaki chicken thighs:

• Marinate chicken thighs in teriyaki sauce.  I use roasted garlic teriyaki and added some extra garlic to it! Yum!
• Remove chicken from marinade and place skin side down in baking pan – cover with foil.
• Cover and bake at 400 degrees.
• Check for doneness – when cooked thorougly, remove foil, and turn skin side up.  Bake until browned.
• Serve with rice.
• Eat voraciously.

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