(this is especially for Susan)
Click on any picture to see the full size
1 C rice, uncooked
oil
chopped garlic
2 C chicken stock or 2 C water and 2 chicken boullion cubes
4 oz tomato sauce
pepper
1 small diced tomato, if desired
frozen peas or corn, if desired
![](http://photos1.blogger.com/blogger/5714/750/200/goldenrice.jpg)
1. In a medium skillet, heat oil. Add uncooked rice, and saute until rice is golden. Be patient, but pay attention -- it takes a while for the rice to cook, but once it starts to brown, it can burn pretty quickly. Add the garlic just at the end.
![](http://photos1.blogger.com/blogger/5714/750/200/100_5620.jpg)
2. Add the stock or water/boullion, tomato sauce, pepper, and diced tomato (if desired). Stir, bring to a boil. Cover and reduce to a simmer until all liquid is absorbed.
![](http://photos1.blogger.com/blogger/5714/750/200/finishedrice.jpg)
3. If adding frozen peas or corn, add them when almost all the liquid is absorbed, so they don't get so mushy. Once the liquid is gone, give the rice a stir and serve. This is really good served with fajitas and frijoles a la charra (I'll post that recipe another time), or in bean and rice quesadillas.
![](http://photos1.blogger.com/blogger/5714/750/320/satisfiedcustomers.jpg)
Some very satisfied customers. :)
2 comments:
My kids would love this. Thanks for posting the recipe.
Linda,
I made your rice recipe last night and it came out so yummy and delicious. We had it as a side with burritos and green chili. Thanks for posting the recipe!
Ruth
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