Showing posts from June, 2016

Recipe: Spanish Rice

THIS one is going into my regular recipe rotation!

I served this - along with some spicy sausage and caesar salad - at dinner on Friday. My friends and I all loved it. It served three of us as a side dish, and there were two large servings left over. I just finished the last bit of it (on Sunday), cold, and it was so delicious.

As with everything, use what you've got and substitute where necessary. I'm a huge fan of experimenting in the kitchen.

Spanish-style RiceIngredients:
• 1 c. basmati rice, rinsed
• Approx. 1 1/4 c. water (Basmati / water ratio is usually 1:1, so I used a bit extra. Adjust this to suit whichever type of rice you're using)
• 1 small can tomato paste
• 1 fresh tomato, chopped
• 1 fresh jalapeno pepper, chopped and de-seeded (next time I'll use two. I wasn't quite spicy enough)
• 3/4 cup whole kernel corn (I used frozen, but canned or fresh would do nicely)
• 1 of each: Chopped and de-seeded red and yellow bell peppers • 1 large onion, chopped

Interview: Will King on "Rhinoceros" (At Rhino)

Will King - Artistic Director and Producer at Seven Siblings Theatre - took the time to answer some questions about the company's upcoming show: Rhinoceros (written Eugène Ionesco).

It's about a small town invaded by a herd of Rhinceros, and one person's escape from it.

Here's what Will had to say about this "absurdist masterpiece" :