As far back as I can remember, I have always loved grocery shopping.  To this day I know many friends are loathe to go the store with me because I can never just pick up what I am there for; I can’t help browsing, which is funny because I am very picky and probably won’t eat 90% of whats being sold.  So I have been to just about every market and grocery store within walking distance of my flat here, exploring the shelves.  I was surprised to find how many familiar products and brands are available.  Kraft Macaroni&Cheese is readily available almost everywhere (though thanks to a traumatizing childhood worm incident, I stay clear of the stuff), as are apparently all of the other 53-ish varieties of Heinz I’ve always wondered about.  One thing I have not seen is the San Francisco Treat ding ding.  For whatever reason, Rice*a*Roni Spanish Rice has been a staple on my menu for at least the last decade.  I love the stuff, and I’m not ashamed to admit it.  It is one of the few varieties not to contain dehydrated animal fat.  I have never been to Spain, so I have no idea what resemblance it has to anything there.  If the Mexican Rice variety is any indication, then I assume no one in Spain has ever eaten anything remotely like my beloved R*a*R Spanish Rice.  Anyway, you can’t get it here.  So I present, in absentia, Supposed-San Francisco-Style Spanish Rice, Egyptian Style:

1 tomato; diced

1 bell-like pepper; diced

1 yellow onion; chopped

2 mystery chili peppers; sliced

1/2 head of garlic; demolished

1 cup Egyptian rice (short grain)

1/2 cup vermicelli

1/4 tsp black pepper; unfortunately pre-ground

1 tsp salt; you’d better believe it

1 tsp coriander; expertly ground in the palm

1/4 tsp cumin

1 tsp cayenne chili powder; imported

1 tsp New Mexico hot chili powder; imported

1/2 tsp Egyptian chili powder; why even bother?

3 Tbsp butter; local and unnaturally yellow French imported (white and fatty)

2 slices Egyptian flat bread; toasted, on the side

1/2 bunch cilantro; chopped for garnish

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saute the lot until toasted.  add 1 3/4 cup water.  bring to boil.  cover.  simmer on low heat, 20-25 minutes.