2 T. canola oil
1 c. white rice
1 med/lg tomato or 1 can diced tomatoes
2 tsp chicken bouillon
Pinch salt or Johnny's seasoning salt
Toast rice until it is almost burnt-looking. Watch closely or you might be doing this step 2 - 3 times. Boil 2 c. water, add bouillon, salt. Add hot toasted rice. Careful or it will splash/steam burn you. Add tomato. Cover. Set stovetop to med-low or low and wait about 20-30 min til rice is tender. EAT!!!
Question about the bouillon. I have the bouillon cubes (not sure what tsp ratio they are), can I use those, or do I have to use the granulated ones?
ReplyDelete1 tsp = 1 cube.. I think.. Just use 1 or 2 per cup of rice, depending on how rich you like it! (you know... me and strict recipes)
ReplyDeleteTonight when I made my white rice for my pork chops, I toasted the rice and it was wonderful! What a great tip. The pieces of rice didn't stick together at all. What a success!
ReplyDelete