Monday, November 30, 2020

Rice Country Eagles


Two young Bald Eagles at Gray Lodge Wildlife Area in Butte County today. Jim Morris video.

Saturday, November 28, 2020

Thursday, November 26, 2020

Happy Thanksgiving!

 
"When asked if my cup is half-full or half-empty my only response is that I am thankful I have a cup."

 — Sam Lefkowitz

Saturday, November 14, 2020

Wednesday, November 11, 2020

Sunday, November 8, 2020

Final Countdown


One of the last Calrose rice fields in the Sacramento Valley to be harvested this year

Thursday, November 5, 2020

One-Pot Enchilada Rice


Here is what you'll need!

One-Pot Enchilada Rice
Servings: 4-5

INGREDIENTS

1 tablespoon oil
1 tablespoon garlic, minced
½ cup red onion, chopped
1 cup bell pepper, chopped
1 cup tomatoes, chopped
3 cups water
1½ cups rice
1 cup black beans
1 tablespoon cilantro, chopped
1 cup tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
½ cup shredded cheese (optional)
½ avocado, cubed (garnish)

PREPARATION

Preheat oven to 400ºF/200ºC.
Put oil in a cast-iron skillet over medium heat.
Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
Add pepper and sauté 2-3 minutes or until peppers have softened.
Add tomatoes and sauté 1 minute.
Remove sauteed vegetables and set aside.
Pour water into the skillet and wait for it to come to a boil.
Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
Make a circle in the center of the rice and add your sautéed vegetables to the skillet and mix.
Add black beans, cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
Add cheese on top (optional).
Bake in a preheated oven for 20-25 minutes.
Allow to cool for 5 minutes.
Garnish with cilantro and avocado.

Enjoy!

Monday, November 2, 2020

First Flyway Arrivals


The massive migration of millions of birds has begun in Sacramento Valley rice fields. Jim Morris video.