I love spanish rice. Ever since I was a kid and my mom was pinching pennies by serving up instant spanish rice with the cheapest sausages she could buy, I’ve loved it.

This is supper tonight… not quite fish & chips, but a much healthier option.
I’ve discovered that heart-healthy, low-sodium meals aren’t always tasteless and bland. They don’t have to be; I guess the dieticians aren’t lying.
I miss the salt, I do, but I can cover it up by using all the hot spices and other seasonings I want. So there’s that.

I’ve seen this one pop up a fair bit lately, mostly people sharing a pin they’ve nabbed for Pintrest, or via tweet, status, etc. Since it’s one of my favorites, I thought I’d share my recipe.

When we have extra eggs and a loaf of bread going stale or one left in the freezer a bit too long, this is our go-to dinner. Or lunch. Or breakfast. It’s good any time of day or night, and is a particularly good after-party snack, too.

In lieu of the monster family dinner this weekend to celebrate a holiday only our mother believes in but we’re as much as forced to go along with, my brother and I decided our immediate families would do the food.
He and his fiance are bringing fresh veg and potato salad, the girls and I are bringing honey-mustard ham, homemade pull-apart dinner rolls and baked beans from the recipe below.