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[krspykrmeburritto]

Last 2 attempts failed....
First attempt was undercooked
Second attempt was too tomatoey as it resembled spaghetti sauce!

Would greatly appreciate step by step advice.
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[Matt]

Mine's nothing fancy, but it's easy to do.

I use "normal" white rice, but I'm sure any type would work.

Chicken stock instead of water. Rule of thumb is 2 cups liquid to 1 cup rice, but read the directions as it can vary depending on the type of rice.

One can (for one cup of un-cooked rice) of Rotel, drained.

I like to take some butter or good olive oil, heat the pan up, and "brown" the rice for a couple of minutes. Add chicken stock, Rotel, and whatever seasonings you like. Pinch of salt and some garlic powder for me. Cover and simmer as per the directions.

My mom always used a big skillet with a lid, but I use a medium sized sauce pot.
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I'd rather be fishing

[Tyler]

My Mother told me my great grandmother made it similar to Matt's though old school probably with lard instead of cooking oil to brown it. Mom said Great grandma would also dice an onion and take a medium ripe tomato and crush that in with it.
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[piermom]

I can't cook rice from scratch to save my life but give me a box rice and I can make it perfect....
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[deputydawg]

[Sherkus]

Cooking rice is a matter of practice with the same pot or skillet. You get to know the pot. I only buy brown rice, and it's 3 to 1 water to rice.

When I use chicken stock, I add an extra part water.

Once you practice a few times, it's not hard.

Start heat source on full, once boiling, cover. Turn heat down and simmer till liquid boils away. You can check, it doesn't hurt anything to check water level.

When liquid boils away, remove from heat and let sit covered for 10 minutes.

You can add tomatoes or whatever, once you get the hang of it.
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[Beefcake]

Favorite Recipe:

Olive oil
Half an onion, diced as fine as you can make it.
A couple cloves of garlic minced.
Tony's seasoning.
2 cups long grain rice,
4 cups of chicken brother (one 32oz container).
1 small can of enchillada sauce (mild, medium, or hot, your preference).
16oz bag frozen peas and carrots.

Put a tablespoon of olive in a medium to large sauce pan on medium heat.
Add the onions and a 1/2 teaspoon of tony's.
Sweat them until they turn clear.
Add the garlic and cook a couple more minutes.
DO NOT BURN THE GARLIC.
Add the rice to the pan now.
You may need to add a little more oil just to coat everything.
Stir the rice constantly to keep it anything from sticking or burning.
The rice will turn from translucent to opaque, solid white after a few minutes.
Pour in the carton of chicken broth.
Pour in the can of enchilada sauce.
Crank the burner up to high.
Stir until it reaches a boil.
Add the frozen veggies (half the bag or the whole bag, based on your preference).
Stir until it reaches a boil again.
Cover tightly.
Turn down the burner as low as you can go and have it remain at a simmer.
On my stove, I set it all the way down to low.
Leave it COVERED for 20 minutes.
After 20 minutes, uncover it, and check to make sure it is done.
It might need a few more minutes.
Stir it up and serve.



EASY recipe:

4 cups water
Tomato Chicken Boullion (usually found in the mexican food section)
2 cups white rice

Boil 4 cups of water in a medium to large sauce pan.
Add the boullion.
Stir in the rice.
Turn temp down to the lowest setting you can keep a simmer.
Cover for 20 minutes.
Uncover and check to make sure it is done.
Stir up and serve.

[kweber]

rice... 2-1... one part rice... to 2 parts liquid...
Mx rice...
heat oil/grease/hog lard/ bacon dripping in skillet...
throw in rice... brown, stirring almost constanly....
then add the wet stuff... rotel, chix stock, water... just be sure it's 2 to 1....
all seaonings like Fiesta Brand Chili Taco seasoning goes in at the same time. so now we have a bubbling skillet of goodness... reduce heat to low, stir and cover and in 20min yer Tia Letty w/ a great rice dish. l
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[EatUrKill]

I've got it down to a simple science.

-Heat your skillet with a few tablespoons of olive or veg oil.

-Dice half onion for every cup of rice.

-Add them both to skillet stirring often-almost constantly until they smell toasted and start to slightly brown a bit. (don't let it burn) Toasting will keep your rice from clumping together, but overbrowing gives it a burnt taste.

-Add your water 2 cups per cup of rice. keep the heat up so that it simmers.

-Add 2:1 ratio of Knorr chicken boullion:tomato bouillon. I used the jar, so i can spoon it as needed. Shake on a healthy dose of ground comino. I would estimate over a tablespoon per cup of rice.

Here is what makes it fullproof. When you add your bouillon and comino, taste the seasoned water with a spoon. Essentially what your water tastes like is how rice is going to taste when finished. Most commonly i have to add some bouillon because its not quite salty enough. The water flavor is a little more intense than what the final rice will be.

Cover and set timer for 20 minutes. Keep it simmering, try not to open until timer goes off. I usually just turn off the burner and let it sit covered until the other courses are ready to go. Then uncover and stir.

***if ciliantro is your thing you can add a handful of fresh or a couple of tablespoons of dried just before you cover. Dried is easy to keep on hand.

This rice and my breakfast potatoes are why my wife married me.