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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Baked Spanish-style Rice

This rice dish is a perfect blend of spices and would go very well with Eggplant Parmesan for a filling, satisfying  and meatless dinner.


For 4 people


  • 1/2 cup(s) chopped onion
  • 1/2 cup(s) small green bell pepper, seeded and chopped
  • 1 teaspoon(s) minced garlic in oil
  • 1 tomato, seeded and chopped
  • 1/2 cup(s) vegetable broth
  • 1/2 cup(s) tomato juice
  • 1/2 cup(s) uncooked white rice
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) oregano
  • 1/2 teaspoon(s) basil
  • 1/4 teaspoon(s) black pepper

Baked Spanish-style Rice Directions

  1. Preheat oven to 350-degrees F. Oil a 2 quart oven-safe casserole dish with nonstick cooking spray.
  2. In a saucepan, add the garlic over medium heat and cook 1 minutes, stirring constantly. Add the onion, bell pepper and oil. Cook, while stirring frequently, for 3-4 minutes or until vegetables are crisp tender.
  3. Add remainder of ingredients and bring to a boil. Transfer to casserole dish carefully, cover and bake 20-25 minutes or until all liquid is absorbed. Remove, fluff and serve hot.