July 18, 2014
Dinner, Lunch, Side Dishes,
Rice, Mexican, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Weeknight Meals, Blender, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"This how my daughter-in-law makes her rice."
Blend in the blender the garlic and tomato till puréed.
Heat oil in skillet. Add rice; toast until light brown, being careful not to burn (rice will be puffy). Add water and puréed mixture. Cover and turn down to simmer.
Cook for 15 minutes or till all water is absorbed.
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What a surprise...I really thought this was going to need some salt and additional spices...but no...this was delicious as posted...I cut the recipe in half and there was enough for at least 3 people...so keep that in mind when preparing this dish...=)