Recipe by Ravenseyes
This is one of those basic side dishes that in and of itself hasn't a lot of spice - but you can jazz it up with just about any spice you want - use your imagination - curry is one of my fav's
Top Review by dmr2000_1779379
Very tasty recipe. I did have to substitute fresh tomatoes with 1 can of diced tomatoes and used the liquid as part of the 2 cups of liquid required. I also did not have curry and made a substitute of 1/2 tsp chili powder, 1/2 tsp turmeric, 1 tsp cumin and 1/2 tsp corriander. After using the same amount of this concoction as the curry called for in this recipe, I have about 1.5 tbsp left. The rice was super tasty. I added the tomato and chicken broth liquid (to equal the 2 cups of liquid called for in the recipe) to the sauteed onions and rice without heating it first and it was fine. Will definitely make this again. than you Raveneyes!
- 1⁄4 cup olive oil
- 1 large onion, thinly sliced
- 3 cups long-grain rice
- 3 cups chicken stock, heated to the boil
- 3 cups water, heated to the boil
- 2 medium tomatoes, peeled, seeded, and coarsely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon curry powder (optional)
Directions See How It's Made
- In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
- Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
- Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
- Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
- Cook for 20 minutes or until the rice has absorbed all the liquid.
- Serve warm.