I use these brands but you can use what's local in your area.
Get large pot. Put on stove. Add 2 tbs oil. Olive or vegetable or canola. Medium to high heat.
AFTER the oil heats up. Add 2 cups rice to oil
Stir the rice frequently but don't over do it. You need to give the rice a chance to get brown.
Chop up about 1/4 C onion while the rice is browning.
Chop up cilantro. To taste. I use about 10 "strings" of it.
When most of the rice is brown make a little "hole" in the middle and drop the onion in there. Let it sauté a little bit.
Then mix the rice & onion together til the rice becomes a little more golden.
Open the can of tomato sauce and pour it in and stir it up.
The can is equal to 1 cup. So you can use it to add the water. For every 1 C rice you double the water. For this recipe add 4 C water.
Pour it in! Stir it up!
This is how it will look after all the water is in there.
Add 2 Tbs Consome (Bullion). Stir it up.
Add the cilantro. Stir it up.
Let it come to a FULL boil.
Reduce the heat to low and put a lid. On my stove the knob that controls the flame is 0-12. 12 being highest. By "low". I put mine on 4.
Set a timer for 15:00. Do NOT remove the lid. At all. Not once. For the entire 15:00 minutes.
When it beeps. Turn off the stove. Do not remove the pot. Set the timer for an additional 5:00. THEN it's ready!! Yay!!
- 2 C rice
- 4 C. Water
- Bouillon (Consome)
- 1-- 8oz can of Tomato sauce
- Olive oil
- Pot w/lid
- Measuring Spoons 1 Tb & 1tsp
I've hadn't posted anything in a while because I switched from the iPhone to Galaxy (LOVE IT) and there is NO Snapguide App for the Android market. \n
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