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My aunt made this delicious paella–or Spanish rice and stuff–for us for dinner today. I absolutely loved it!

As you’ve probably guessed, I love rice. I always have! Whenever I can, I like to use rice. I’ve never made a rice dish like this one before, but you can be sure I’ll be making this a lot in the future!

Since I loved the paella so much, I could only think of “Besame Mucho” played by jazz guitarist Wes Montgomery as the appropriate song for today!



  • 2 chicken breast halves
  • 1 tablespoon olive oil
  • 1 red pepper
  • ½ onion
  • 1 clove garlic
  • 1½ cups rice
  • 2½ cups water
  • 3 chicken bouillon cubes
  • ¼-½ teaspoon turmeric (for color so add enough to make rice the yellow color you want)
  • ¾ cup baby carrots
  • 1½ cups cauliflower
  • 1½ cups broccoli
  • 2 cups mushrooms


  1. Cut raw chicken into cubes. Add olive oil to frying pan over high heat. Add chicken and brown.
  2. Slice red pepper. Chop onion. Chop garlic.
  3. To cooked chicken, add red pepper, onion, and garlic.
  4. Stir and sauté until par cooked.
  5. Add rice, sprinkling turmeric over rice. Toast rice over medium heat until slightly brown like wheat.
  6. Add water and bouillon cubes.
  7. Cover and simmer over low heat for 5 minutes.
  8. Cut carrots, cauliflower, and broccoli into bite size pieces. Slice mushrooms. Add vegetables to frying pan. Add more water if needed.
  9. Cover. Cook for 10 minutes over low heat to steam vegetables.
  10. Check to see if rice is completely cooked and vegetables are cooked but not mushy.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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