- 1 cup long grain white or brown rice
- 2 tablespoons dry onion flakes
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Combine the rice and all of the other
ingredients in a resealable plastic
container. I like to use zip-lock bags.
Label and Seal and the container. Store on
the pantry shelf. This is enough for 1
package of mix. Make several at a time for
the most conveneince.
To Prepare:
- 2 tablespoons olive oil
- 1 package of Red Rice Mix
- 14 or 15 oz can of tomatoes
- 1-1/2 cups water
Heat the olive oil in a 3-quart saucepan.
Add the package of mix. Sautè the rice and
seasonings for a few minutes, until the rice
is toasty, and begins to turn opaque. Add
the tomatoes and water. Bring the mixture to
a boil. Place a lid on the pot. Reduce the
heat to the lowest possible flame. White
rice will cook in 20 minutes and brown rice
will be done in 45 minutes. Remember to keep
the heat low and leave the lid on the pot.
If desired, you can put a package of the mix
in a brown paper lunch bag, and then place a
can of tomatoes in the bag beside it. This
would keep the mix and the tomatoes together
in one place, so you don't have to hunt for
canned tomatoes when you are ready to
prepare it. Be sure to label the paper bag
if you go this route. Any type of canned
tomatoes will do. Mexican, Stewed, or
Italian tomatoes add variety, especially if
you usually make this with plain canned
tomatoes.
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