Well it’s that time again!  Yep, time to reveal our Secret Recipe Club posts, woot woot!  This will be my third post and I’m really, reeeeeally loving it.  If you are new to SRC and are interested in joining {which I seriously suggest you DO!}, basically you are assigned a blog each month and you are to make any recipe of your choice from that designated blog.  Easy peasy!  The fun part is finding out who had your blog each month and seeing which recipe they chose to make.

So whose yummy blog did I receive this month??

I was assigned the fabulous blog Lick The Spoon by the lovely Louise who lives in Australia {the number ONE place I want to visit}…umm jealous??  Now lemme tell you, it was so hard to pick just one recipe to choose from as all of her recipes looked insanely delicious!  So I sadly bypassed all her yummy-looking chocolate desserts and cakes for something healthy {sigh} and decided to make her Cheesy Red Hot Rice which, by the way, was a fantastic choice!


This delicious rice was super easy to make, you’ll probably have most of the ingredients already on hand, and this pairs fabulously with any Mexican entree!  I chose to make this as a side dish with my skinny chicken enchiladas and the whole meal was perfect!  You can choose to add as much {or as little} cheese as you’d like and it has the perfect amount of spice without being too overpowering.

I actually didn’t make any modifications to this recipe as I wanted to try it exactly as is and I’m sure glad I did.  The only thing I might do differently next time would be to add a pinch of crushed red pepper flakes instead of the chili powder for more of a kick and maybe some chopped green bell pepper for coloring and variation.  Either way, you will love this!


Thanks again Louise for this delicious recipe!  Make sure to check out her fabulous blog Lick The Spoon for more amazing dishes and entertaining blog posts.

Cheesy Red Hot Rice

Yield: 4 Servings


  • 1 small onion, chopped finely
  • 1 1/2 cups uncooked brown rice
  • 1 tsp. dried oregano
  • 1 (15 oz) can diced tomatoes
  • 3 cups water
  • 1 tsp. sea salt
  • 1/2 cup grated Parmesan cheese
  • Pinch of chili powder, if desired


  1. In a medium saucepan over medium heat, saute onion until soft, about 1 minute.
  2. Add the rice, oregano, tomato, salt, chili powder and water, stir to combine. Bring to a boil and then reduce heat to simmer for about 20 minutes, or until little holes begin to appear on the surface of the rice.
  3. Remove from heat and allow to sit until water has been absorbed and the rice is tender, about 3 minutes.
  4. Stir in the grated Parmesan cheese and serve. Feel free to garnish with extra cheese if so desired. Enjoy!

Nutritional Information

Serving Size: 1/2 cup • Calories: 138 • Fat: 2.7 g • Carbs: 23.5 g • Fiber: 4.7 g • Protein: 5 g • WW Points+: 3 pts