Fruit Salad and Spanish Rice!

We were having guests for dinner, so I figured it was the perfect time to try a new fruit salad recipe with our pollo asada. It was delicious!

 Fruit Salad Dressing:
It was just:
1/2 cup sugar, 
1/2 cup water 
1/2 cup freshly squeezed lime juice
Wisk well and pour over chopped fruit. Refrigerate at least 1 hour. 

I've also been asked numerous times to share my Spanish rice recipe, so I figured this was a perfect time to post that too! 

Spanish Rice

2 teaspoons olive oil

½ small onion-finely chopped

2 cloves garlic, minced

1 cup white rice

2 cups chicken broth

1 small can tomato sauce

¼ teaspoon pepper

Heat oil in skillet. Add onion and cook until translucent. Add garlic and cook until fragrant. Stir in rice and coat with oil. Add broth, tomato sauce and pepper, reduce heat to low and simmer 20 minutes. 

(If you use brown rice, add 1 1/2 cups extra chicken broth)

My sweet husband has also started making all our corn tortillas from scratch for me too. Yummy!

And I also made some homemade horchata to go with our meal. We have so missed horchata since moving to Washington! I tweaked the recipe a bit  but it was pretty tasty!

Horchata

1 cup white rice
8 cups of water
2 sticks of cinnamon sticks
3/4 cup sugar (vanilla sugar is AWESOME)
ground cinnamon

milk

Soak  rice in water overnight. Discard the water.
Put the rice in a blender with 4 cups of water then blend it. Using a strainer, slowly strain the mixture to a large bowl. Put the rice that you strained back in the blender, then pour the other 4 cups of water in. Blend again, then strain again. Using cheesecloth, strain the mixture into your pitcher. Stir in the sugar, cinnamon sticks, a generous scoop of ground cinnamon and vanilla. Stir in about ½ cup a milk (not authentic but it pulls it together in this recipe) Serve very cold.