Cowgirls in the Kitchen – Kit Morgan

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Okay, so I’m one of those people that never measures, and tosses everything together and it works. So trying to figure out exact measurements isn’t easy. But here goes. This is the dish everyone wants me to bring to potlucks, family dinners, taco Tuesdays and so on. My famous Spanish Rice! I’m going to give the single batch version. Serves 6? I’m used to making double and triple batches so I’m having to pare it down. And that’s not a picture of my rice. I couldn’t find one on my phone (yes, my family is always taking pictures of food)  so had to find something similar. At any rate, it’s a colorful and festive looking dish!

1 cup jasmine or other long grain rice
1 3/4 cups water
1/2 cup Salsa. I use Salsa Suprema, and sometimes a cilantro salsa. For something different, I’ve also used pineapple salsa. Heat level is up to you but I usually stick with medium
1 1/2 teaspoons chicken bullion
1/2 medium onion chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1 bunch green onions chopped
1 small or medium sized can of sliced olives (depending on how much you want in there.
2 tablespoons butter

Melt the butter in a frying pan at medium low to medium heat. Add rice and fry, stirring frequently for a few minutes. Add chopped onion (not the green onion) and fry another couple of minutes. Stir in water and salsa. Add chicken bullion and stir. Bring to boil then cover and reduce heat to low. While the rice is steaming, chop up peppers and green onions if you haven’t already, put in a bowl with the olives and mix well. Set aside.
Steam the rice about twenty five minutes and check. If the rice is done, then add the chopped veggie/olive mixture. You can either spread it over the top and re-cover the pan for another ten minutes, or mix the veggie/olive mix into the rice and then recover. I’ve done both. The goal is not to let the veggies cook all the way through. You want them just tender. You can leave the pan on low heat for a few minutes, then shut off your burner. The peppers and green onions will steam fine with the cover on. If you’ve chosen to put the veggie/olive mixture on top to steam, then mix before serving.

That’s it! The famous Spanish Rice recipe!

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USA Today bestselling author Kit Morgan is the author of over 180 books of historical and contemporary western romance! Her stories are fun, sweet stories full of love, laughter, and just a little bit of mayhem! Kit creates her stories in her little log cabin in the woods in the Pacific Northwest. An avid reader and knitter, when not writing, she can be found with either a book or a pair of knitting needles in her hands! Oh, and the occasional smidge of chocolate!

19 thoughts on “Cowgirls in the Kitchen – Kit Morgan”

  4. Im guessing that there are some more wonderful recipes happening. I love this girl photo in the kitchen
    quilting dash lady at comcast dot net

    • It’s a favorite for sure. I’ve been making this since the eighties, and I can’t even remember how I got started with it. Happy accident perhaps?

  10. oh but this sounds so wonderful. thanks for sharing the recipe. Yummy. My mom was so much like you. There were seven of us all together. Five kids, three of which were boys. so yes lots of hunger always going around. She also did a lot of :”this is what I have on hand and this is what I will be making for dinner” Me? I could never get the hang of it. When I tried while first married, my husband who is not a picky eater, would say “how about we go out for dinner tonight?” LOL didnt hurt my feelings. most of the time I didnt like it either. Now, I am real great about following a recipe. LOL

  12. This sounds good and easy. I love finding such recipes that can be doubled or tripled easily and successfully for large gatherings. I have two and am glad to now have a third. Thank you for sharing.

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