Yield: 4 Servings
|1 \N||Clove garlic; finely minced|
|½ medium||Onion; finely chopped|
|\N \N||Salt; to taste|
|1 teaspoon||Margarine or butter|
|½ medium||Onion (the other half)|
|½ medium||Green pepper; seeded|
Use this recipe whenever you don't want a simple white rice. Is it great, fool-proof, and always works.
Put the saucepan in the burner at medium to medium high. Add the oil and the finely chopped onion, stir for a while and add the minced garlic. Cook until the onion is translucent and the garlic is not burned (about 2 minutes). Add the rice and stir for a little while until the rice turns to an opaque white (about 2 minutes). Set the burner to high, stir in twice as much water as you did rice, and add salt to taste (about 2 teaspoons for 2 cups of rice and 4 cups of water). Add the half onion, the half green pepper, and the teaspoon of margarine (this gives the rice a glossy finish).
The water with the rice will boil like crazy, don't panic. When the water is drying up (not completely though :-) and you can actually see small holes on the surface of the rice, reduce the heat to the minimum setting cover with a tight fitting lid and cook for 15-20 minutes depending on the quantity (I use 15 for 1 cup of rice and 2 cups of water, and 20 for 2 cups of rice and 4 cups of water). It is VERY IMPORTANT not to open the lid during the last 15-20 minutes of cooking (it is an act of faith :-).
Remove the rice from the burner, fluff up with a fork, and let stand for at least 5 minutes before serving.
These are other variations you can try: 1. Add shredded carrots (2 medium ones for 2 cups of water), instead of the half green pepper, this gives the rice a nice flavor, and turns it orange! 2. Add 3 roma tomatoes (finely chopped), peeled and seeded, and substitute the green bell pepper by a red pepper. Add the tomatoes before the rice and fry them a little bit. The rice comes with a great flavor and kind of red.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .