Recipe - Spanish Rice

I found the original recipe at allrecipes.com, but tweaked it a bit when I wasn't entirely happy with it. Oh - and the verdict is in on the rice-and-beef mix - he said he really liked it! :) Anyhoo:

~2 tablespoons veggie oil
2 tablespoons finely diced onion (or coarser chop, if you prefer)
1 1/2 cups white rice
2 cups chicken broth (I'm sure veggie broth would work too)
1/4 cup water (or more broth, if you feel like it)
1 cup chunky salsa (I'm a fan of medium, hubby prefers hot)
1/2 packet of taco seasoning (think the packet I use is 35g total)

Heat oil in a heavy skillet over medium heat. Add onion, and stir around til tender. Toss in rice, stir around til it gets that translucent look - just a minute or two.

Add in the rest of the stuff. Stir, cover, turn heat to low - you just want it to simmer - and cook for about 15-20mins, or til liquid is absorbed. Then eat!

If you feel like adding beef, just cook your rice, fry up some beef (with a little water and the other half of the taco seasoning, if you want more of that flavor), and stir it all together. Simple!

Basic Corn Muffin Recipe

While I think about it, here's my recipe for mini corn muffins:

1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
pinch salt
1 egg
1/8 cup vegetable oil
1/2 cup milk

Preheat oven to 400F. Grease two 12-count mini muffin pans (or use liners, if you prefer).

Mix together all dry ingredients. Toss in wet ingredients, stir just enough to combine thoroughly. Split evenly between muffin tins.

Bake til a toothpick inserted in center comes out clean. (I don't remember exact time, I'm going off memory here - no more than 15mins)

Makes 24 mini muffins.