In this week’s USA Weekend video, we demonstrate how to make Spanish Chicken and Rice, a dish that’s simple enough for weeknight, special enough for having people over. For those who have saffron in your pantry, you can substitute a big pinch of it for the turmeric, and if you can find chorizo (it’s worth seeking out) substitute kielbasa. Leftovers make a superb second meal–just warm them up in the microwave.
About Pam Anderson
Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.
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