Red Rice Mix
- 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.
- 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. Sautï¿½ 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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