- Cooking Time: 70 min. (approx.)
- Servings: varies
- Preparation Time: 5-10 min.
Backstoryi learned this recipe years ago from a family member but hadn't made it in nearly 10 years. it's a little rough but the meal isn't an exact science. this is a pretty hearty meal on it's own but if you serve yourself a little less you can add a yummy protein to the dish. i'm fond of stir-fried shrimp marinated in lime juice and tequila!
- Onion - Medium sized
- Garlic - about 3-4 cloves, minced
- Olive oil
- Crushed Red Pepper
- Rice (any quantity - you decide how much you want to make)
- Canned Tomatoes (small or large depending on the amount of rice)
- Cilantro or Flat Leaf Parsley - chopped
- Coat the bottom of a large pot or sauce pan with olive oil.
- Set the burner on medium-low.
- Chop the onion and mince the garlic as the oil is heating up.
- Dump the onions into the pan and sweat them until translucent but not browned.
- Add the garlic, some salt, pepper and crushed red pepper and stir.
- Cook until slightly brown. Add the rice and stir.
- "Fry" the rice for a few minutes, until slightly browned. When the rice takes on color, add the entire can of tomatoes - including the liquid. Crush the tomato chunks with a spoon. Make sure the rice is covered in the liquid - if not, add water as needed.
- Place the lid on and increase temperature to medium-high. Leave alone for 30 min.
- Check the rice and give it a good stir after the 30 min. are up. If the rice needs more liquid, add water. Replace lid and leave for another 30 min.
- Check the rice again. This time you want to taste it to see if the rice is soft enough; there will be a little bite because the rice was fried earlier. If it's not done, give it another 15 min. and add a small amount of water.
- When the rice is done it might start sticking to the bottom of the pan/pot. Spoon it out and garnish with the chopped cilantro or parsley.
- *this recipe is a little rough and i will try to "perfect it later on, but it is essentially a "as you go recipe."