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Instructions |
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Add oil to pan and brown rice over medium heat for a full five
minutes, constantly stirring.
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quickly stir in chicken bullion until well mixed. then do the same
with tomato sauce.
add 1 1/2 cups HOT water and taste broth. adjust if needed.
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turn heat to high and bring to a rolling boil.
cover and reduce heat to low. simmer for 20 minutes.
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take off heat and DO NOT remove the lid. allow to steam for
another 10 minutes
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Originally Submitted
5/13/2012
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