Here's a simple, yet Very Yummy - and nourishing / filling - Rice dish that complements Lots of dishes where you want the Rice to be more of a 'feature' (ie: Rice Pilaf, etc) than just a 'Side'. Goes Very well with Fish, and just about Anything Grilled - Steaks / Pork / Lamb / Chicken-on-Bone, etc..
What you'll need:
- Olive Oil (or, Your choice of 'seed oil', Canola (IMO, the devil's oil, but to each his own
etc)
- 1x Large (~8" or so) Carrot
- 1/4 - 1/2 (to Taste) Bell Pepper (Red or Yellow Bells are also OK / Good..)
- 1/4 - 1/3 Large White Onion
- 1/2 - Whole (if small) Roma Tomato (or equiv. 'sweeter' tomato.. 'Beefsteaks', ehh.. not so much..)
- Chicken Bullion, aka "Consumé", either like Knorr's (which is Excellent) or DIY, is fine also..
- 3 Quart (or more) Stock Pot / Lid
- 2 Cups of White or Jasmine (Our preferred / used in This Recipe..) Rice
- 3 Cups Water
Prep: First, wash all Veg's, Dice Onions, Peppers, Tomatoes.. but 'Grate' the Carrots.. ie:
(..and No, I did not Intentionally recreate a likeness of Mexico's Flag going up in flames, here.. 
- Toss the Veg-mix into ~1/8 cup of yer Choice of Oil in bottom of Pot, and cook down over Med-High heat, stirring frequently (so as Not to 'scorch'..) ie:
- Once the Veg's are 'cooked down' / soft (and you can do this While they simmer)..
..I 'Wash' the 2 cups of Rice in a mesh-strainer / drain, then Add to the Veg/Oil to kind of 'stir fry' the Rice a bit. This helps to 'infuse' the Veg-flavors into the Rice. Then add yer 3 Cups Water / stir-mix well... Then add...
..a Good "Fat" heaping-Tbsp of the Bullion / Consumé..
(if using 'cubes', I'd - Guess - this would be like 2-3 of the 'Large' (1") cubes, Maybe 4-5 of the small 'dice-sized' ones.. Dunno, since we always use the 'Bulk powder'..)
- Lower heat to Low-Med (~4-5 on Most dials of a Gas stove), Cover, and let simmer for 15 mins (or, until Water has boiled-down 'into' the Rice / is no longer visible. You - May - uncover / stir the Rice once or twice during this (to Ensure it's not 'sticking' to bottom, etc..) but for the most part, just Let it Cook.
- Once yer Timer dings, Shut off Heat, 'fluff' / stir up / Re-fold in any of the Veg's that have 'risen' / separated at all...
..and Re-Cover / let Sit / 'self-steam' for a few minutes before Serving. PS - When 'reheating' the next day, whatever, spray (again, the Invaluable 'Misto' ) some EVOO into the cold Rice, and/or a bit of Butter. Nuke (or, mix with a Bit of Water, heat on Low in Covered-pan, if you Don't have / use a nuker..) and re-fluff / serve.
- Enjoy! (and again, Feel Free to Crit / suggest / correct, in any comments..) Thanks for watching RiceTV!
jd
What you'll need:
- Olive Oil (or, Your choice of 'seed oil', Canola (IMO, the devil's oil, but to each his own
etc)- 1x Large (~8" or so) Carrot
- 1/4 - 1/2 (to Taste) Bell Pepper (Red or Yellow Bells are also OK / Good..)
- 1/4 - 1/3 Large White Onion
- 1/2 - Whole (if small) Roma Tomato (or equiv. 'sweeter' tomato.. 'Beefsteaks', ehh.. not so much..)
- Chicken Bullion, aka "Consumé", either like Knorr's (which is Excellent) or DIY, is fine also..
- 3 Quart (or more) Stock Pot / Lid
- 2 Cups of White or Jasmine (Our preferred / used in This Recipe..) Rice
- 3 Cups Water
Prep: First, wash all Veg's, Dice Onions, Peppers, Tomatoes.. but 'Grate' the Carrots.. ie:
- Toss the Veg-mix into ~1/8 cup of yer Choice of Oil in bottom of Pot, and cook down over Med-High heat, stirring frequently (so as Not to 'scorch'..) ie:
- Once the Veg's are 'cooked down' / soft (and you can do this While they simmer)..
..I 'Wash' the 2 cups of Rice in a mesh-strainer / drain, then Add to the Veg/Oil to kind of 'stir fry' the Rice a bit. This helps to 'infuse' the Veg-flavors into the Rice. Then add yer 3 Cups Water / stir-mix well... Then add...
(if using 'cubes', I'd - Guess - this would be like 2-3 of the 'Large' (1") cubes, Maybe 4-5 of the small 'dice-sized' ones.. Dunno, since we always use the 'Bulk powder'..)
- Lower heat to Low-Med (~4-5 on Most dials of a Gas stove), Cover, and let simmer for 15 mins (or, until Water has boiled-down 'into' the Rice / is no longer visible. You - May - uncover / stir the Rice once or twice during this (to Ensure it's not 'sticking' to bottom, etc..) but for the most part, just Let it Cook.
- Once yer Timer dings, Shut off Heat, 'fluff' / stir up / Re-fold in any of the Veg's that have 'risen' / separated at all...
) some EVOO into the cold Rice, and/or a bit of Butter. Nuke (or, mix with a Bit of Water, heat on Low in Covered-pan, if you Don't have / use a nuker..) and re-fluff / serve. - Enjoy! (and again, Feel Free to Crit / suggest / correct, in any comments..) Thanks for watching RiceTV!
jd
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