To be served with Susanne's Chicken Enchiladas and Ranchero Sauce.
Main Ingredients:
1 cup long grain white rice (not short grain)
2 cups water
2 tbl. (or so) oil
½ tsp. salt
½ cube Knorr chicken bouillon
½ tiny can tomato sauce
*Optional:
½ chopped tomato
Mixed vegetables, a handful (or about 1/3 cup)
diced bell pepper
diced onion
browned hamburger (or any other meat)
1. Brown the rice in the oil over high heat. Don’t burn it. To keep it from burning, make sure you put in plenty of oil and stir CONSTANTLY, scraping around the bottom of the pan with each pass of the spoon. When it’s browned, remove the pan from the heat.
2. After it’s cooled a little, add the water. (If you prefer, omit the boullion cube and just use 2 cups of chicken broth.)
3. Add the rest of the ingredients, including optional ones, if any.
4. Put the heat on high again, and bring the water to a boil.
5. Turn the heat down LOW. When the water calms down a little, put a well-fitting lid on the pan.
6. Don’t stir the rice while it is cooking. Check it after 10 minutes or so just to make sure it isn’t dry or burning. (If it gets dry before the rice is tender, add a little water.)
7. It usually takes about 15-20 minutes to cook. If it’s a bit watery, but the rice is tender, put the lid back on, and turn the heat off. Let it stand for another 5-10 minutes or so; it will continue to absorb water for a while, even with the heat off.
*I’ve even added browned hamburger near the end and then topped this with grated cheese at the very last to make a main dish. You could also do it with chunks of chicken or any other bits of meat you like. If you add cheese, make sure you wait until the heat is off; then sprinkle the cheese on top, and put the lid on for a few minutes to allow the cheese to melt. Serve in a plate, as usual, or wrap it up in a flour tortilla. (If you wrap it in a tortilla, you can add lettuce, tomatoes, sour cream, and/or a mild salsa, even beans, and have a very hearty burrito.) Best cheese choices: Quesa Fresca (Mexican), Monterey Jack, Mozarella, Cheddar (not the best, but if you’re a cheddar lover, not bad), Provolone
Main Ingredients:
1 cup long grain white rice (not short grain)
2 cups water
2 tbl. (or so) oil
½ tsp. salt
½ cube Knorr chicken bouillon
½ tiny can tomato sauce
*Optional:
½ chopped tomato
Mixed vegetables, a handful (or about 1/3 cup)
diced bell pepper
diced onion
browned hamburger (or any other meat)
1. Brown the rice in the oil over high heat. Don’t burn it. To keep it from burning, make sure you put in plenty of oil and stir CONSTANTLY, scraping around the bottom of the pan with each pass of the spoon. When it’s browned, remove the pan from the heat.
2. After it’s cooled a little, add the water. (If you prefer, omit the boullion cube and just use 2 cups of chicken broth.)
3. Add the rest of the ingredients, including optional ones, if any.
4. Put the heat on high again, and bring the water to a boil.
5. Turn the heat down LOW. When the water calms down a little, put a well-fitting lid on the pan.
6. Don’t stir the rice while it is cooking. Check it after 10 minutes or so just to make sure it isn’t dry or burning. (If it gets dry before the rice is tender, add a little water.)
7. It usually takes about 15-20 minutes to cook. If it’s a bit watery, but the rice is tender, put the lid back on, and turn the heat off. Let it stand for another 5-10 minutes or so; it will continue to absorb water for a while, even with the heat off.
*I’ve even added browned hamburger near the end and then topped this with grated cheese at the very last to make a main dish. You could also do it with chunks of chicken or any other bits of meat you like. If you add cheese, make sure you wait until the heat is off; then sprinkle the cheese on top, and put the lid on for a few minutes to allow the cheese to melt. Serve in a plate, as usual, or wrap it up in a flour tortilla. (If you wrap it in a tortilla, you can add lettuce, tomatoes, sour cream, and/or a mild salsa, even beans, and have a very hearty burrito.) Best cheese choices: Quesa Fresca (Mexican), Monterey Jack, Mozarella, Cheddar (not the best, but if you’re a cheddar lover, not bad), Provolone
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