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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, February 23, 2010


Tomatoes, garlic, peas, and chicken broth compliment the white rice in this dish that would go well with all of the other recipes posted today so far.

1 small onion, chopped
2 medium tomatoes, peeled, seeded and chopped
2 cloves garlic
2 cups long-grain white rice
1 teaspoon oil
4 cups chicken broth
1 cup fresh or frozen peas
1 tablespoon chopped fresh cilantro

In a blender puree the onion, tomatoes and garlic.

In a medium nonstick saucepan, warm the oil over medium heat. Add the rice and stir until light golden. Stir in the vegetable puree and cook until all the moisture has been absorbed. Stir in the chicken broth and season lightly with salt. If using fresh peas, stir them in. Bring to a simmer, reduce heat to very low, cover the pan. Cook until rice is tender, about 20 minutes. If using frozen peas stir them in at the last minute. Sprinkle with cilantro to serve.
Serves 6 to 8

“Without rice, even the cleverest housewife cannot cook”~Chinese Proverb

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