Heat oil in a heavy sauce pan and add uncooked rice - saute over medium heat until golden brown. Add vegetables, onions, and garlic; saute for 1-2 more minutes. Add liquids and remaining spices. Bring to a boil, then reduce heat to low and cover. Cook for approx. 20 minutes or until liquid is absorbed.
Notes: The proportion of rice (1 part) to liquid (2 parts) can be scaled, and you can also vary the liquids to your liking. You can use all water, some combination of beef stock, chicken stock, tomato sauce, Rotel, water - be creative. If you use stock, you can omit the bouillon. You could also omit the vegetables if you prefer, or use a different combination - they do give it a nice splash of color and helps you eat your veggies! You can also freeze the cooked rice and simply thaw and reheat for another meal.
This rice plus black beans and cheese rolled into a tortilla with some salsa makes a killer burrito.
This recipe is adapted from my Minter Lane friend Donna Verastegui, who was well-known for her wonderful cooking and often cooked for 150 people at church.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0.1mg||0 %|
|Sodium 1222.5mg||42 %|
|Potassium 766.6mg||20 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 24g|
|Protein 4.6g||7 %|
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Calories per serving: 146
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