Lemon Rice with Pine Nuts

This is a great recipe I got from my Ward Cookbook. It's one of our favorite rice dishes.  I love to make it with this Tilapia recipe. I was tempted once to make it without the pine nuts...mostly because I'm super cheap.  Thankfully my husband wouldn't stand for it so he picked some up on his way home from work.  They really do make a big difference. Definitely try this one out!

Amy's Lemon Rice with Pine Nuts
2 1/2 C. chicken broth (I used water and boullion cubes)
1 C. jasmine rice
2 Tbsp butter
1 small onion, chopped (I've used sweet, white, and red. All were good.)
1/4 C. pine nuts
3 Tbsp fresh lemon juice
1 tsp parsley
Salt & Pepper to taste

In a large sauce pan, bring chicken broth to a boil.  Add rice, reduce heat and simmer for about 15 min.  Remove from heat, set aside.  In a medium skillet melt mutter over medium heat.  Add onion and cook until clear.  Add cooked rice, pine nuts, lemon juice, parsley, salt & pepper.

Spanish Rice

This is the side dish I like to make with my Honey Lime Enchiladas, or just about any other Mexcican recipe.  I love this rice and this is a quick, easy recipe.

Red Spanish Rice

2T oil
1/4 medium onion
1 1/2 c rice
3 cloves finely chopped garlic (I use the bottled stuff)
2 1/2 c gf chicken broth (I used 2 1/2 c water and 2 gf boulion cubes)
1 c tomato sauce
1 tsp parsley (dried)

In a sauce pan heat oil on medium heat.  Saute onions onions until clear.  Add rice and stir-fry until it's a light brown color (5-ish minutes), add garlic.  Add tomato sauce and broth (VERY SLOWLY!!). This will sizzle and splatter a bit, so be careful (and wear an apron :))  Stir well and bring to a boil.  Once it boils, reduce heat to low and add parsley.  Cover and simmer for 20 min.