Good Food and Good Friends, by Beverly Hicks Burch

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Good Food and Good Friends

By Beverly Hicks Burch

Memorial Day this year was spent sharing some time with one of my oldest and sweetest friends. Betty has known me for a long time…we’re talking high school years folks. Tall & Handsome had been finishing up the lawn Monday and I had let Watson outside for one of his daily romps. Mind you he is confined to the backyard by a fence. All of a sudden I heard that ear-piercing sound that only he can make…you know the one…like he’s being run over by a Peterbilt truck.

I stepped out onto the deck to see why he was raising such a ruckus and instantly I knew why. T & H and Betty were standing in the front yard chatting and Watson just couldn’t stand the fact he was missing all the fun.

I asked Betty if she like chicken, and well, the rest is history…and impromptu dinner party was born.

Betty sent down some fresh corn and I made my Corn and Lima Bean Salad. Tequila-Lima Chicken had already been marinating overnight (made with my first plucked home-grown jalapeno pepper I might add). I was craving rice and introduced my brand new Burch Spanish Rice recipe. We had flan drizzled with crème de caramel garnished with fresh strawberries and blueberries for dessert. But, the very best part was good times with good friends…

T & H deemed the Burch Spanish Rice a keeper, so I thought I’d share the super easy recipe with yall. It’s just a good all around dish to serve with most meals, especially those with a Latin flavor.

Burch Spanish Rice

3 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

¼ jalapeno pepper, minced

1 4 ounce can green chilies, drained and save liquid

1 14 ounce can stewed tomatoes

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

1 teaspoon brown sugar

2 cups combination green chili liquid and low sodium chicken broth

1 cup rice

Salt and pepper to taste

Grated cheddar cheese

1. In the olive oil sauté the onion, garlic and jalapeno until the onion is translucent.

2. Drain the green chili liquid into a 2 cup measuring cup then finish filling with low sodium chicken broth to equal two cups.

3. Add all the remaining ingredients to the onions, garlic and jalapeno.

4. Bring to a boil and simmer, lightly covered on low for about 20 minutes. Stir occasionally.

5. Garnish top with grated cheddar cheese.


© 2010 Beverly Hicks Burch All Rights Reserved.

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1 comment

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