Being the carbo-holic that I am, rice is one of my favorite pantry staples. Whether I am stockpiling food or not, I always have a box of long grain rice and arborio rice on hand. It has got to be one of the most versatile grains ever. It makes the perfect side dish (with some butter and Parmigiano whisked in). It can be used as a stuffing base for peppers, tomatoes, and chicken or turkey. It can be used as a substitute for pastina or orzo in soup. And do you have any idea how many risotto recipes there are?! Not to mention rice salad (insalata di riso) season is almost upon us!

One of my favorite rice recipes belongs to my mother-in-law. She used to call it “Spanish Rice”…not sure why…it is more of a dirty rice, but it is easy to make and delicious none the less.

Begin by sautéing one small yellow onion (chopped) in a bit of olive oil in a medium sized saucepan. Add 1lb or so of ground meat. I have made it with ground beef, turkey breast, and pork…and if I feel extra fancy, veal. Brown the meat and season with salt and pepper to taste. Then add 1 1/2 tsp chili powder, 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp ground cinnamon (optional). Mix well and add a 1/2c wine (white or red). Allow the wine to evaporate and then add 1 can of crushed tomatoes. Mix well and allow to simmer, covered, on medium low heat. As this simmers, cook some good old white rice (not instant) according to package directions. When all of the water has just about absorbed from the rice, dump the rice directly into the saucepan with the meat and tomatoes . Mix well until all of the rice is coated and allow to simmer on low for about 3 or 4 minutes. Adjust salt and pepper if needed. I made 8 servings of rice for 4 adults and we definitely had some left over...until Son #1 got to it before bed. Of note: it may at first appear “soupy” but the rice eventually absorbs the liquid from the tomato. And always serve with a good amount of fresh Parmigiano. Buon appetito!