sweet pepper rice

we love rice at our house.  it's always a crowd pleaser.  not-so-fried rice.  mexican rice.  cilantro lime rice.  cuban black beans with yellow rice.  and let's be honest - unless i really mess it up my kids will always eat it.  always.  the other night they ate it for dinner my favorite way - with cider vinegar, salt and pepper - since mom's curry was a little slow going (i'll post that recipe soon - yum!).

here's our new favorite rice around here.  i obtained this recipe from a friend this summer who told me about it over a year ago and i was suddenly needing the recipe.  i was drooling for this rice i'd never had.

and it was totally drool-worthy.

a perfect side dish for any mexican meal, your family will gobble this one down!  and of course, yours truly lightened it up a bit by cutting the butter in half.  it doesn't need the extra.  it's perfect with less.

you're welcome.

sweet pepper rice

from dish delish

6 side dish servings

1 sweet onion (yellow onion), finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock

1. in a large pan, melt butter & add onion & pepper. cook until soft & onion is translucent. add cilantro & salt & garlic powder, cook another minute. add rice & brown. watch closely as not to burn.

2. dissolve sugar into chicken stock. when completely dissolved, add to rice. bring to a simmer, turn to low & cover. cook covered for 30 minutes. fluff with fork.

turn on your oven - it's FALL!!!! roasted red potatoes and asparagus

it's cooling off soooooo much where i am, and i couldn't be happier about it.  unless my husband was home more to eat what i'm cooking.  then i'd be happier of course! 

i've made this recipe numerous times and always forget to post it.  its a wonderful side dish to any meal.  i didn't used to love asparagus, but things have changed around here, folks.  i'll post another great way to eat asparagus soon.  one even non-asparagus lovers will love.

oven roasted red potatoes and asparagus

6 side dish servings 

from allrecipes.com

1 1/2 pounds red potatoes, cut into chunks
2 tablespoons olive oil
8 cloves of garlic, minced
3 teaspoons dried rosemary
3 teaspoons dried thyme
2 teaspoons sea salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
cracked black pepper to taste

1. preheat oven to 425 degrees f.
2. in a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. cover with aluminum foil.
3. bake 20 minutes in the preheated oven. mix in the asparagus, remaining olive oil, and remaining salt. cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees f. remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. season with pepper to serve.