Or just Rice, hey. I've used this recipe, ever since Miss Samantha gave it to me, when I'm feeling the need to stretch food. I companion it to almost anything. Eggs or turkey sausage for breakfast, whatever ive got defrosted for lunch, and more than likely chicken for dinner, or hey even by itself, whatever you like. Anyway its little ingredients that go a long way.
1 medium tomato
1 hot jalapeno (or three mild green chillies)
1/2 can tomato sauce
1 cube boullion (chicken and tomato) *
1 cup white rice
1 tablespoon oil**
2 cups water
1 key lime (optional)
On the cheese grater:
Grate the bullion cube and place in a seperate container
Then grate the tomato and jalapenos
Place oil and rice in a frying pan (a high lipped pan)
Brown rice over medium fire stirring constantly until it is a yellowish brown
stir in the rice boullion with the yellow/ brown rice. turn burner to low flame
squeeze in key lime and stir
stir in the tomato sauce and simmer for 1 minute
stir in grated tomato and jalapeno mix and simmer for 1 minute
stir in 1/2 cup of water and simmer until water is almost gone
stir in remaining water to cook the rice to a fluffy but not sticky grain. (over medium flame) (cover with an alluminum sheet)***
*after playing with this recipe a few times see what you like i use half chicken boullion cube and half a package of sazon with Azafran
**you can use vegetable oil but i like extra virgin olive oil
***the reason for an alluminum sheet instead of a regular lid is, i find it helps the rice cook more fluffly so you dont get those raw rice bits
Now i like my rice a little more spicy so my peppers differ, but this recipe should not be too spicy for anyone.
Enjoy, and feel free to leave a comment in the box be-low
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