Yummy Rice

[image description: rice in a red bowl. there is a dollop of sour cream in the center of the picture. Rice is red/yellow in color and has bell peppers and chicken throughout]

First of all, I eat high sodium because it helps keep my heart rate in the normal range, so you probably want to use low sodium substitutions if you are looking out for sodium intake.

This was approx 2 cups of dry rice which was enough for me to have a few days of lunches in addition to my dinner the day I made it. You can make more or less, just increase quantities.

2 c white rice

water sufficient for the amount of rice, so 2 cups of my rice uses 4 cups water/broth

1 can diced tomatoes

½ bag frozen pepper stir-fry vegetables (green/yellow/red bell peppers with onion. You can use fresh if preferred) you can add more than half the bag if you want,

½ pound protein. I used chicken.

Adobo seasoning to taste

Tomato bullion with chicken flavor, or similar amount of low sodium chicken broth with a can of tomato paste. Use the amount recommended for the amount of rice, so 4 cups of water would use 4 servings if that makes sense. You only need one can of paste for 4 cups of water.

Cut the chicken or whatever protein you are using up into small bite sized pieces, or cook and shred beforehand. Add a couple tbsp of oil to a large pot and heat on medium, adding the veggies and protein. Sprinkle with adobo to taste, and cook until the protein is browned/mostly cooked and onions are starting to get translucent. Add water/broth and seasonings, then add rice and stir well. Turn up the heat and bring to a boil, then reduce to a simmer once boiling point has been reached. Add a lid and let cook until water is mostly absorbed. If you're using a caldero and want crunchy rice turn the heat up to medium around the halfway point of cooking, otherwise just keep on a simmer. It usually takes about 30 minutes total to be finished for me. Once most of the water is absorbed, turn off stove and remove from heat and let sit for 10 minutes.


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