I said I had some recipes up my sleeve. You will love this. When I make this recipe, I usually double it (approximately), and never freeze any. That's because I can count on myself eating it all up right away. Pretty much, I just use large portions as meals, often with sides of plain frozen veggies (broccoli, mixed vegs, peas, green beans, etc).
- 1 cup rice
- 1 cup broth (usually chicken)
- 1 cup tomatoes--chopped, diced, whole, whatever, & juice (canned or fresh)
- chopped onion (1/3 cup or more, about 1 medium onion)
Heat oil in skillet or saucepan.
Add rice and stir until white (be careful not to burn--keep stirring).
Add onion, broth and tomatoes.
Bring to a boil.
Turn heat down to simmer.
Cover and don't lift lid for 1/2 hour.
This recipe is from my Aunt Loretta, who got it from her friend of Mexican heritage. It's so simple, yet so good. I hope you like it as much as I do.
Underground tip: I usually go heavy on the onions. MMMM, flavor!