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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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The rice that my mother prepares is the result of all the different tastes we have in my family. We like a good, homemade rice that has a hint of onion and chicken broth. Before preparing the rice, it’s important to remember the famous Mise en place; to have all your ingredients in place and ready to go before you start cooking. Otherwise, you might burn the garlic! Ingredients:
3 tablespoons olive oil |
1 slice onion (white or yellow) |
2 cups white rice (long grain is fine but not basmati) |
2 garlic cloves, minced |
1/2 tomato, sliced |
1/4 bell pepper, sliced lengthwise |
1/2 lime |
1 1/2 tablespoons chicken bouillon, organic |
4 cups water |
Directions:
1. Heat the oil in a large fry pan. Saute the onion in the oil until it’s nice and golden colored. Remove the onion.
2. Add the garlic, tomato, red/green pepper and the rice. Saute everything until the rice doesn’t stick to itself. (about 5-8 minutes). Add the lime juice and the bouillon. Saute it one more minute.
3. Add the 4 cups of water and then cover it. When the water begins to boil, lower the temperature and let it cook for 25 minutes (35 minutes for high altitude).
4. Enjoy! This is a gluten free side dish for 4-6 people, depending on how much they love rice!
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