Confetti Rice

rice (2)

1 cup basmati or jasmine rice

1 cup yellow onion,  diced

1 cup red/green bell peppers, diced

2 T oil

1/2 level t salt 

1-2  garlic cloves, or 1 level tspn minced dried garlic

1 c low-sodium chicken broth

1/3 c water  (or more broth)

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Preparation:

Add oil to 3 qt saucepan.  Add rice and roast the rice til light brown  on med-med/high heat.

Add and saute vegetables for a minute.

Add garlic, salt, broth and water.

Bring to a boil on high heat.   When liquid starts gurgling, stir.  Then cover and reduce heat to low. Cook for 15 minutes.  Do not lift lid.

 After 15 minutes, turn off the stove.  Lift lid and stir  to fluff the rice.  Leave on the burner.  Rice will continue cooking and will get fluffier…and stay warm.

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The  trick to making good rice is getting the water level just right.  Too much or too little will make it hard or mushy. 

 The size of pot is important.  For one cup of rice, I use a 3-qt  saucepan.  For two cups, I  use a 6-qt  stock pot or a 3-qt saute pan.  A good lid is a must. 

 With this same recipe, you can make a good chicken paella (arroz con pollo) by simply adding one more spice – cumin and chicken (right after the roasting of the rice)..   

 

 

 

 

 

 

 

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Mexican Rice (with Rotel or Tomato Paste)

 
1 cup rice (basmati or jasmine)
½ cup onion, diced or chopped
1 1/4 — 1  1/2 cup water (depending on how soft you like your rice)**
1 can mild Rotel, drained, or  2 T  tomato paste*
½ t salt
½ t onion powder
½ t cumin
¼ – 1/2  t dried minced garlic
 
Toast rice in 1 T of oil til light brown, on med-hi stove.  Watch the toasting carefully or it will burn easily.

 Remove from burner and add onions, spices, water and rotel/paste (stir well if using paste). 
Bring to a boil.   Stir and  Cover.  Do not lift lid.
Simmer on low for  20 minutes.  
Remove the lid, stir and toss the rice, especially well from the bottom.  Re-cover til ready to serve. 
 
Rice can be frozen, and then thawed at room temp.  Serve  with  beans, chicken, peas, and/or salsa. 

*Rice will have redder color if using paste.
**I use 1 1/4 cups water because the rice continues steaming/cooking after its removed from the flame.