This recipe is contributed by Sheryl Shard, co-author of the book “Sail Away! A Guide to Outfitting and Provisioning for Cruising”. Sheryl has been cruising with her husband, Paul, aboard their Classic 37 sailboat, Two-Step, since 1989.
With the release of our “Transatlantic Crossing” video, it got me thinking about easy meals for passage making. Spanish Rice has been a long-time favourite of Paul’s and mine. It’s energy-sustaining, colourful and flavorful, and easy to prepare with ingredients that store well on a boat. In hot weather or rolling seas, I make it quickly on the stovetop. When the weather is cold I bake it in the oven in a casserole dish to warm up the boat! It’s pretty on the table and dresses up any meal as a side dish. Add ham, chicken, sausage and/or seafood and it becomes the main meal.
Sheryl Shard’s Spanish Rice
Oven method: Preheat oven to 350 F. Prepare the following in an ovenproof
skillet or casserole.
Stovetop method: Prepare the following in a large pot or saucepan.
2-3 slices of bacon, pre-chopped into little pieces. (I snip up the bacon
1 medium onion, coarsely chopped.
1 small green pepper, coarsely chopped.
When bacon is cooked and the onion and pepper is tender, add:
1 28-oz. can of tomatoes with the juice. (Chop up the tomatoes a bit if you like.)
1 cup of water or chicken stock
3/4 cups of long grain rice
1 tsp of salt
1 tsp of chili powder or creole seasoning
1/8 to 1/4 tsp of black pepper
Dash of hot sauce (optional)
Bring to a boil. Add chopped cooked meat, if desired. Give it a stir. Cover
and simmer on the stovetop or bake in the oven until the liquid is absorbed
and the rice is tender – about 25 minutes in the oven; less time on the
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