1 cup Raw
Long-grain White Rice
1-½ Tablespoon
Cooking Oil
1 whole Onion,
Diced
6 cloves Garlic,
Minced
½ teaspoons Kosher
Salt
¼ teaspoons Ground
Black Pepper
1 teaspoon Ground
Chili Powder (optional)
½ can Tomato
Sauce (small Can)
2 cups Chicken
Broth
Add cooking oil to deep skillet that you have a tight
fitting lid for.
Add rice and cook over medium heat until rice JUST begins to
brown, stirring frequently. Add onion and garlic and continue to cook until
onion begins to become translucent, STILL stirring frequently. (If you don’t stir,
it will burn.) Add salt, pepper and chili powder. Stir again.
Add chicken broth and tomato sauce and stir. Reduce heat to
LOW and simmer for 25 minutes. (Stir halfway through cooking time but try to
keep that lid ON or the rice will be undercooked.) After 25 minutes, check
rice. If it seems too crunchy or sticky, cook for 5 more minutes.
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