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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, May 10, 2012

Scraps and Snippets ~ Vegan Spanish Rice


Spanish Rice

2 Cups Brown Rice
2 cans (14 oz) diced tomatoes with liquid (or equivalent fresh tomatoes and a bit more veggie broth)
1 and 1/2 cups veggie broth or bouillon
Heat of your choice, red pepper flakes, small can of diced green chiles, 1 TBSP of hot pepper paste (I went with the last choice and I wanted a little more bite)
1 TBSP lime juice
1 tsp garlic powder or 2 clove of minced garlic
1 tsp onion powder, 1 TBSP dehydrated onions or 1/4 of a small diced onion.

Toss all into a large pan and cook according to directions until rice absorbs all the liquid. (I used quick cooking rice from Trader Joe's so it took about 20 minutes. Great flavor.

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