Spanish Rice

So...while on the phone with Sara this afternoon, I said, "What should I make for dinner?" As per usual, whatever she says next, provides me with the inspiration I need. She told me about the chicken enchiladas she was making and I decided to do the same! (shocker...)

I don't know about you, but often, I start cooking one thing and it ends up different than planned. Tonight's dinner wasn't too much different, but I did change my mind part way through cooking. I went with Spanish Rice. I do this a lot. It's easy, fast, yummy, filling, healthy, cheap and BIG!

Spanish Rice
(Huge - for the many eaters in my home and/or leftovers)

-2 cups uncooked brown rice (I have a rice cooker and couldn't live without it)
-2-3 large chicken breasts
-1 large onion, chopped small
-1 green pepper, chopped small
-2 stalks celery, chopped small
-1.5 cups mushrooms, halved then sliced
-1 large tomato, chopped small (or canned diced tomatoes)
-1 cup canned crushed tomatoes (or tomato sauce)
-1 cup corn
-1.5 cups grated cheddar cheese
-olive oil for frying
-taco seasoning (Epicure's my fav - have you looked at the sodium content in grocery store seasoning? ew)

1. Put your rice on - in rice cooker or stove

2. Cook chicken in a bit of hot olive oil in fry pan - I put breasts in pan still partially frozen, fry for a bit, remove, chop into bite size pieces, return to pan, fry till done. - I like to kinda mush up (that sounds gross) break up the bite sized pieces into more of a "ground" chicken, for my Spanish rice.

3. fry onion, mush, green pep and celery (separate from chicken) in hot olive oil till soft

4. add corn, all tomato and taco seasoning

5. when rice and chicken are cooked, add them to the veggies

6. add cheese, mix it all up - Serve!