Monday, June 22, 2009

Joey's Red Rice

Here's a meatless rice dish that can be served as a side dish or on its own as an entree. I just threw it together one day, not really following any recipe and it turned out to be really good! I thought, "I seriously need to write this down!" So, here it is. It's not really Italian, and it's not really Mexican, but it IS really DELICIOUS! It's simple and easy too!
Hope you like it!

2 tbs butter
2 tbs olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (28oz) can whole tomatoes
1 cup white rice (I use Carolina long grain)
a little extra water

a few shakes of each of the following:
dried oregano
Cajun seasoning
ground cumin
old bay seasoning
kosher salt
black pepper
pinch of sugar

In a large skillet (with a tight fitting lid), place butter, oil, onions and garlic. Saute over medium heat until soft. Stir in seasonings. Continue to saute until the spices infuse into the oil. In the meantime, drain the tomatoes very well, reserving the juice. Chop the tomatoes up a bit and add to the skillet. Let them saute for a few minutes. Add 1 cup uncooked rice to the skillet and give it a good stir. Add enough water to the reserved tomato juice to equal 2 cups. Pour liquid into skillet. Reduce heat to low. Cover. Cook for about 15-20 minutes or until rice is tender. Stir it halfway through making sure the rice isn't sticking to the bottom.

Vary the seasoning any way you like. Add some heat with any variety of diced chili or hot sauce. Add shredded cooked chicken or pork. There's really no wrong way to do it!

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