- Long Grain Rice
- Chopped Onion
- Bell Pepper
- Tomato Sauce
- Chicken Stock
- Granulated Garlic
- Pinch Of Oregano
- Olive Oil
I want to take you already ingredients so, we can get started. You’re going to need some long grain rice a chopped up onion and bell pepper both are small and some chopped up garlic, some tomato sauce, chicken stock. I’ve got a little bit of cumin, turmeric it’s got some garlic granulated garlic a pinch of oregano ,salt and pepper and some light olive oil.you can use vegetable oil now. what i have here is just a skillet with high sides. I’ve got a little bit of olive oil light olive oil in there preheating over about medium heat not gonna.
I’m not worried that the olive oil isn’t too hot yet. I don’t want to get the guy just to be like super like brown and caramelized just want them to sweat a bit and get them become translucent and that’s gonna happen about six or seven minutes or so but, I want to just season this with some salt and pepper now like. I said this you know by no means is like the traditional way you make mexican wise but it’s just my at-home version of what you would get if, you go to a tex-mex or mexican restaurant here in the states and then pretty darn delicious if, I do say so myself now i’m going to do is just babysit these until they’re nice and translucent and we’ll move on to the next step they look awesome going to add in my rice just want to stir this around to coat the rice and the veggies and those beautiful flavors that came out yum it also toasted up the rice just a little bit giving it a nice little nutty favor in the background.
So, I’m just going to do this for about 30 seconds but you do want to make sure. you stir constantly because rice tends to burn really quickly awesome. I’m gonna add in my spices now if, you don’t want to
add turmeric. you know feel free to leave it out personally. I don’t think turmeric has any flavor. I just like that it emphasized like it really helps with that yellow yellow color because you can see up here. I use very little of it so, that’s gonna help as long as also the tomatoes gonna help as well but you know. I like it add in our tomato sauce and some chicken stock. you can use vegetable stock if ,you wanted to give
that a stir alright.
I’m gonna do now is cover this up and then cook it on medium low covered for about 15 or 20 minutes or until the rice is fully cooked and it’s absorbed all the liquid oh yeah yeah my rice was cooking for about 20 minutes or so, now i just want to fluff it up with a fork its absorbed all the liquid oh that looks amazing let me just season this with a little bit of salt though because we didn’t season the actual rice pretty pumped.