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Instructions |
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Heat oil in teflon pan. Make sure your pan is deep
enough because your rice will double in size while
it cooks. You will also need a lid.
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When oil is hot, add your rice and fry until it is
an even light golden brown. Add onions and garlic,
let it fry for 1 minute.
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Add tomato sauce and water. Be careful, there will
be lots of steam.
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Stir in your chicken boullion and cover. Bring it
to a boil and lower to medium/medium high heat.
The point is to keep it cooking without having it
boil over or drying up too quickly. Turn heat off
after 15 minutes and let it sit. Check your rice
after 5 minutes. Your rice is done when you can
fluff it with a fork.
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Serving
Suggestions |
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You can enjoy with just about anything. Serve it as a side to grilled chicken or pork chop. Or you can always enjoy it by itself
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Originally Submitted
11/19/2011
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