Recipes for 2 - cooking on board

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Sheryl Shard's Spanish Rice

With the release of our new "Transatlantic Crossing" video (click here for more information), it got me thinking about easy meals for passagemaking. Spanish Rice has been a long-time favourite of Paul's and mine. It's energy-sustaining, colourful and flavorful, and easy to prepare with ingredients that store well on a boat. In hot weather or rolling seas, I make it quickly on the stovetop. When the weather is cold I bake it in the oven in a casserole dish to warm up the boat! It's pretty on the table and dresses up any meal as a side dish. Add ham, chicken, sausage and/or seafood and it becomes the main meal.

Oven method: Preheat oven to 350 F. Prepare the following in an ovenproof
skillet or casserole.

Stovetop method: Prepare the following in a large pot or saucepan.

Saute:
2-3 slices of bacon, pre-chopped into little pieces. (I snip up the bacon
with scissors)
1 medium onion, coarsely chopped.
1 small green pepper, coarsely chopped.

When bacon is cooked and the onion and pepper is tender, add:
1 28-oz. can of tomatoes with the juice. (Chop up the tomatoes a bit if you like.)
1 cup of water or chicken stock
3/4 cups of long grain rice
1 tsp of salt
1 tsp of chili powder or creole seasoning
1/8 to 1/4 tsp of black pepper
Dash of hot sauce (optional)

Bring to a boil. Add chopped cooked meat, if desired. Give it a stir. Cover
and simmer on the stovetop or bake in the oven until the liquid is absorbed
and the rice is tender - about 25 minutes in the oven; less time on the
stovetop.

Paul and Sheryl Shard have been cruising aboard their self-built Classic 37 sailboat, Two-Step, since 1989. They are best-selling authors and award-winning filmmakers and have cruised 35,000 miles to 24 countries around the Caribbean and Mediterranean Seas and Atlantic Ocean. Follow their adventures on SeaRoom.

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