No waste chicken and rice meal

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

3 cups of uncooked long grain rice
6-8 cups of well-seasoned broth (I used chicken broth)
1 tbsp. of finely minced garlic
1/4 c. of finely chopped onions
1/4 c. of diced pimientoes
3/4 c. of diced carrots
3/4 c. of sweet peas
1/4 c. of tomato paste
1 tbsp. of olive oil
1 tbsp. of butter

Cooking procedure :

Wash the rice and drain well.

Heat the butter and olive oil together in a thick-bottomed sauce pan or casserole. Saute the garlic and onions. Add the carrots, pimientoes and peas and cook for about a minute. Add the rice and cook, stirring for another minute. Pour in six cups of broth and the tomato paste*. Bring to a boil. Stir once, then set the heat to the lowest setting, cover the sauce pan or casserole and let the rice cook in the broth for about 20 to 30 minutes.

If all of the broth has been absorbed before the rice is still fully cooked, pour in more broth and stir the rice lightly.

*Updated on March 1, 2005 at 6.15 p.m.

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February 28, 2005  Print This Post   
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