Serves 4 generously
1 cup white rice (I love using jasmine but this time I used basmati)
1 can of diced tomatoes (I use no salt added, you can use a mexican flavored diced tomato as well)
1 Tablespoon of powdered chicken flavored bouillon (I need to find one without MSG)
1 medium yellow or white onion DICED
*You could probably also throw in some jarred salsa.
*Diced clove of garlic if desired.
Now let's get to cookin'!
Heat up a large skillet (one that has a lid) to medium-high heat.
Put about 2 Tbsp of oil in the pan to heat. I use grapeseed oil.
Add the diced onion to the heated pan. At the same time add the rice.
You will toast the rice until golden brown while at the same time sauteing the onion until translucent. But don't burn the rice. Stirring frequently.
At this point you want to measure your needed liquid. Follow the directions on the back of your particular bag of rice. If it says 1 3/4 - 2 cups of water, I add the lesser amount since I will have the moisture from the diced tomatoes as well. You will add the water to the measuring cup that already has the juice from the diced tomatoes in it. Whatever the difference you need, add that much water. Now the measuring cup looks like this:
Be quick now, don't burn the rice and onion!
Once the rice is toasted, you may add a clove of diced garlic if desired. However, only cook the garlic for a short time so it doesn't burn.
Now add the liquid to the pain. SSSSSHhhhhhhhhh is the sound it will make :)
Add the bouillon and stir.
Now, if your tomatoes have salt in them then you may need to add less bouillon because that is salty as well. Bring to a quick boil (it will probably already be boiling), then pop the lid on the pan and reduce the heat to low or a very low simmer. Cook as long as your rice package directions say to cook it. Set a timer!
I have been asked for this recipe by my friends that have tried it. Easy breezy. So get to it!