1 In a large skillet, heat the oil over medium heat.
2 Add rinsed off rice and cook (about 5-10 minutes) stirring occasionally, until rice is almond shade in color ( dont Burn. Set aside
3. In seperate saute pan, add chopped Onion, Bell pepper, diced tomato and stir till they are just tender
4. add all ingredients and sautéed veggies in a blender and puree. Use about one cup of the chicken stock if needed..
5. Add chicken stock to rice and then add remaining ingredients and bring to a boil.
6 Reduce heat, cover and simmer for about 30 - 40 minutes.
7 Important!! Do not stir or play with rice this is what makes it gummy & sticky. if done correctly this dish will take care of itself.
at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.
I can not say it enough to people.. do not stir rice or play with it, it will take care of itself.. when you do so , that is what causes your rice to become gooey or gummy, also using a par blanched rice is better as it has half the starch.. this will ensure you have a tasty wet and fluffy rice dish rather than heavy and starchy. You may also choose to add ceyanne or any other type of pepper to make it hotter if you choose.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 193 (90%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 2.2mg||1 %|
|Sodium 107.3mg||4 %|
|Potassium 149.4mg||4 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.9g|
|Protein 2.1g||3 %|
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Calories per serving: 215
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