Is This Heaven? Or Just Dinner?

Friday night brought guests to the Hayley Home. Supper was an unbelievably tasty combination of sauteed shrimp, garlic pinto beans and spicy red rice.

I sauteed the shrimp in a little butter, then added in a wonderful cilantro-cumin sauce I made using my cryptic cell phone notes from our vacation dinner out. It was so good, I can't believe I managed to take a photo of the meal before we ate it!

I'd share the sauce recipe with you, but we had a discussion and determined that this recipe shall be a Hayley Family Secret - flavor shared freely, but not the recipe.

However, the beans and rice were a huge hit as well and have been added to our Official Recipe Book.

Spicy Red Rice

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1/2 teaspoon salt (I used less)
• 1 cup long-grain white rice
• 1 1/4 cup water
• 1 14.5-ounce can diced tomatoes, drained (note: I didn't drain them and it made for a more flavorful Spanish-style rice)
• 1 teaspoon chopped canned chipotle chilies in adobo

Heat the oil in a medium saucepan over medium heat. Add the onion and salt and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the tomatoes, chilies, and water and bring to a boil. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. (Serves 4)

Recipe courtesy of Real Simple