So my lesson in life – If you’re not sure how long a new recipe will take, then don’t take on another new recipe at the same time. I started dinner late and wasn’t sure how the timing of everything would go, so I asked husband to step in and help, which he did. What a great guy.
This recipe is from Step-by-Step Italian, Mexican & Chinese Recipes.
Substitutions made, noted below.
2 tblsp vegetable oil
1 c raw lon-grain white rice
1/2 c finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
dash chili powder
2 large tomatoes – peeled, seeded and chopped
1 1/2 c chicken broth
1/3 c shelled peas
2 tblsp chopped pimiento – I used corn
Heat oil in medium skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.
Add onion; cook and stir 1 minute. Stir in garlic, salt, cumin and chili powder. Add tomatoes; cook and stir 2 minutes.
Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed. Rice grains will be slightly firm and separate, rather than soft and sticky.
Red rice. It looks a little “sticker” than the picture in the cookbook, but it was a great compliment to the Creamy Almond Chicken. In the future I’d add a little bit of tomato paste to bring out the red color and a splash or two of hot sauce to give it some heat.