No regrets, right?
Well, sometimes it's hard not to have a few. I've been thinking about that more lately as my junior year of college is reaching the half-way point. It's amazing/scary/exciting/mind-boggling to think that I only have a year and a half left in college...and maybe in any school. Ever.
One regret I have is not studying abroad this year. When the time came to apply to go abroad, I simply wasn't ready. I was just warming up to the idea of moving into an apartment and out of the dorms for Pete's sake. Another country? I don't think so!
I probably should have gone though. I'll make it overseas at some point. I owe it to myself to get there after all the years I've sat in class conjugating French verbs.
Until then, I can be transported by my taste buds. So, this week they take me somewhere warm, somewhere next to the Mediterranean, somewhere where they speak Spanish. Buen provecho :)
As we're on the subject of dreams, what's your dream destination?
Spanish Style Brown Rice
Yields: 4-6 servings
1 cup long grain brown rice
1 and 1/2 cups water
1/2 cup diced tomatoes in juice
1/2 tsp to 1 tsp salt
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp to 3/4 tsp paprika
1/8 tsp black pepper
1/2 tsp ground cumin
1/4 cup corn niblets
Combine uncooked rice in a pot with water, diced tomatoes, and salt. Bring to a boil.
Turn heat down low to a simmer and cover with a lid. Simmer for 20 minutes.
Add remaining spices and stir. Allow rice to continue simmering until all moisture has been absorbed (about 5 to 10 minutes more).
Stir in corn niblets.
Serve as is, or with a squeeze of lime, or with fresh cilantro.
*Note: for softer rice use more water. The recipe listed above yields a somewhat firmer texture.
**Also, use as much or as little of the spices above as you wish. I tend to go heavy on the paprika because it's my favorite, but if you like heat, consider adding a little cayenne, or more chili powder. The possibilities are endless!