Place rice in a large bowl and cover with very hot tap water. Let it stand 10 to 15 minutes. Then rub and squeeze rice with our fingers until the water is cloudy. Drain rice in a strainer. Return to the bowl and cover with cold water. Rub and squeeze it again, then drain Repeat the cold water and draining process once more or until water is fairly clear. Drain thoroughly and spead on a platter to dry. (It will take at least a couple of hours to dry out, but wet rice may spatter hot oil when added to the skillet. Ouch!)
-- Mash garlic with 1/2 teaspoon salt to make a paste; set aside.
-- Heat veg oil in a deep skillet.
-- Add rice. Cook and stir over medium heat until lightly browned.
-- Add onion and garlic paste. Cook and stir until onion is tender.
-- Add tomatoes. Cook and stir until tomatoes are softened and blended into rice mixture.
-- Add water. Cover and simmer until water is mostly absorbed. (It will be "gloppy" but not watery.)
-- Stir in broth and 1/2 teaspoon salt. Cover and simmer until most of the liquid is absorved, 3 to 5 minutes.
-- Reduce heat to *very* low and steam 30 to 45 minutes until rice is tender. (Don't keep peeking at it or it won't steam, but give it a quick check at 30 minutes to see if done.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 236.8mg||8 %|
|Potassium 148mg||4 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 25.7g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 152
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