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Ingredients
12� frying pan, with tight fitting lid
2 Cups long grain white rice
1/4 Cup canola oil
1 Yellow onion, cut into 1" chunks
1 Bell pepper any color, cut into 1" pieces
3 Garlic cloves, minced
3/4 Cup tomato puree
2 Teaspoons sea salt
2 3/4 Cups of chicken broth
3/4 Cup of frozen peas
Instructions
Place oil in a 12� skillet with a tight fitting lid and heat to medium high. Add the rice and saut� until golden brown approximately 10 - 15 minutes. Add the onion and bell pepper and saut� another 5 - 10 minutes. (The important thing is to make sure the rice is toasted to a nice golden brown.)
Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife; continue to saut� for an additional 3 minutes.
Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.
When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.
09/04/09 * * * * *