I am actually not the biggest rice fan. I would kind of put it in the "blah" category. The kind of rice that tastes good is the kind that comes with a sodium laden seasoning packet and I refuse to put that on my family's plate. This recipe is hands down an exception! Do not even think about substituting the tomato sauce with anything else though because that is the secret to this rice. I have tried with diced tomatoes, I have also tried this with tomato paste and it was a flop. I made this recipe for a family party where we did a taco bar and it was a huge hit! It all got gobbled up with none to spare.
Ingredients:
1 cup brown rice
1/2 cup tomato sauce
1 Tbsp butter
1/2 tsp cumin
1 tsp garlic powder
1/4 cup chopped red onion
2 cups low sodium chicken broth
Instructions:
Heat butter in a medium saucepan over medium heat, once butter is melted add brown rice, cumin and garlic powder. Stir continually while "puffing" brown rice (you will see the rice begin to grow larger and pop) for approximately 10 minutes. Stir in onions and cook until tender - approximately 5 min. Add tomato sauce and chicken stock. Adjust heat to medium/low, cover with a lid and simmer for 35 minutes or until all liquids are absorbed. Garnish with cilantro if desired.
Serves 4
1 cup brown rice
1/2 cup tomato sauce
1 Tbsp butter
1/2 tsp cumin
1 tsp garlic powder
1/4 cup chopped red onion
2 cups low sodium chicken broth
Instructions:
Heat butter in a medium saucepan over medium heat, once butter is melted add brown rice, cumin and garlic powder. Stir continually while "puffing" brown rice (you will see the rice begin to grow larger and pop) for approximately 10 minutes. Stir in onions and cook until tender - approximately 5 min. Add tomato sauce and chicken stock. Adjust heat to medium/low, cover with a lid and simmer for 35 minutes or until all liquids are absorbed. Garnish with cilantro if desired.
Serves 4
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