Red rice

2 Cups cooked white rice
6 oz tomato sauce
1/4 tsp ground coriander seed
1/8 tsp chili powder
1 cub vegetable bullion
1/4 cup water
5 cloves garlic chopped
1/4 cup white or yellow onion chopped
1/2 cup fresh or frozen white corn
salt and pepper to taste

In large non stick skillet add rice over medium heat. Toss every minute allowing the rice to begin to crisp and dry out a little. In microwave safe dish add water and bouillon and microwave 2 minutes or until boiling. Stir until bouillon is dissolved. Add onions, garlic and corn to rice and continue tossing to cook. Combine tomato paste, bouillon, coriander, chili powder, salt and pepper in bowl. Slowly add 1/4 of tomato mixture and toss to coat cook about 1 minute. Add another 1/4 tomato mix in and repeat until all tomato mixture is added. Cook until tomato mixture has cooked into rice completely so the rice is not wet. Taste for seasoning.

Note: You could sub veggie bouillon for chicken bouillon if you would like for a meatier flavor.

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