Prep 5 mins
Cook 30 mins
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
- 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.
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!
This certainly does make plenty, I initially used it as side dish, froze the remainder, and later defrosted it and used it to make fried rice, very successfully! I used the curry powder, and a 410 gr tin of tomatoes, which was not too much. This could easily be scaled down, but I liked the fact that it made plenty, its always convenient to have cooked rice in fridge or freezer and this is pleasantly spiced, easily adapted for a variety of dishes. Thanks, Ravenseyes! Made for Vegetarian Swap#12
A pleasant basic side dish for sure! I tried it with curry powder which gave it a faint tint and just a hint of flavour. I love all the black pepper, but if you don't, be warned. This would also be nice with fresh herbs in place of curry. I halved this for my hubby and I...makes plenty. Good recipe to keep!