Rice Cooker Spanish Rice w/Gelatin

Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
1 tsp Salt
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
2 TBS Coconut oil or Butter

1. Put broth in pot and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
2. When soaked, put rice and salsa into pot and stir.
3. Fill to 4 cup line marked on pot with water (or add extra broth).  
4. Add a plop of oil or butter.
5. Cook.
6. When rice is done, fluff and serve.

My 4 cup rice cooker allows for setting a timer to start cooking at a later time AND keeps the food warm for up to 14 hours. Very handy!

Foodie Wednesday

Quesadilla with Peach Salsa and Sour Cream

I have been disappointed in the past with commercial peach salsas. I believe if it's in the title, it should be one of the FIRST ingredients, not one of the last.

Peach Salsa
Fresh sliced or diced peaches
Diced tomatoes
Diced green chillies (Optional-I like a little kick)
Lime or lemon juice
Cilantro (optional)
Salt


To make quesadillas:

Heat coconut oil to medium low heat
Add corn tortilla when hot (use white corn or OG to minimize GMO)
Add sliced or hand grated white cheese-I've used Mozzarella, Jack, Farmers and Fontina with success-Havarti and Swiss aren't good for this purpose IMO.

When cheese is melted and the tortilla is crisp, remove from heat and add salsa and a dollop of REAL sour cream if available.

Ingredient Spotlight: Tomatoes

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