regular vs. instant

You know what the difference between instant & regular rice is?

……..about 40 minutes.

Monday night I planned on making the Cajun jambalaya, it looked really good, and super easy to make. I came home from work, lounged on the couch until Chris got home, then started dinner.

I pulled up the recipe on my computer and started getting out all the ingredients.

Cajun Jambalaya  from Clean Eating Mag 

  • 1/2 lb raw shrimp, 26/30 size, peeled and deveined, tail on
  • 4 oz boneless, skinless chicken breast, diced into 1-inch pieces
  • 1 all-natural low-sodium turkey sausage, sliced
  • 1/2 medium white onion, diced
  • 1 medium green bell pepper, stem and seeds removed and discarded, diced
  • 1 rib celery, diced
  • 1 1/2 medium vine-ripe tomatoes, cored and diced
  • 2 cloves garlic, minced
  • 1 1/2 tbsp salt-free Cajun seasoning
  • 1 cup all-natural instant brown rice
  • 1/2 cup low-sodium chicken broth
  • Sea salt and fresh ground black pepper, to taste
  • Olive oil cooking spray


  1. Preheat oven to 400°F.
  2. In a large mixing bowl, toss together all ingredients except cooking spray, mixing well until combined.
  3. Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide mixture evenly among both pieces of foil and seal.
  4. Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and proteins are fully cooked. (NOTE: When cooked, rice will be soft and proteins will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.
  5. Carefully open pouch and pour mixture into a large serving bowl; serve immediately.

SO I started dicing and chopping and adding everything to the bowl. Dump in the rice, put everything in the foil packets, put it in the oven. BAM. done.


25 minutes later, pull it out of the oven, open the packets.


Chris says, “was it supposed to be instant rice?”

  • 1 cup all-natural instant brown rice

Oh… yep. $#%^$#%^%^&^%!@# —- Chris suggests dumping everything into some boiling water so that the rice can cook. Good plan, but I’m pretty sure the shrimp is going to be super duper well done.

I put about 2 cups of water in a pot, let it boil, then dumped the foil packets into the water. I didn’t time it, but they probably simmered for about 30 minutes before the rice was done.


It was salvaged, and was actually pretty tasty. Chris said he would eat it this way again. I would to, except next time I won’t put so much creole seasoning. Whew, way to spicy for this pregnant lady. I was already having some weird heart burn/acid reflux thing before we sat down to dinner.

and now I’m going to lay in bed with my new snoogle and read.

IMG_1971 -1


Have you ever screwed up a recipe? Was it salvageable?


One thought on “regular vs. instant

  1. Oh lord I’ve screwed up more recipes than I can count…most of them to the point where they’re not salvageable. And J wonders why I try to stick to what I know…

    The Snoogle is amazing! I loved mine 🙂

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