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Thursday, June 14, 2012

Beach is coming and Red Rice is Here!

Today we'll be going to THE BEACH! I've been wanting to go to the beach for so long! Hopefully this will be a good one! We just moved here a year ago and we still haven't found a good beach... We've had to drive almost 2 hours just to find horrible beaches and we know this won't be paradise but people have told us "it's decent" so... we hope we will like it... it's in Galveston... and we hope it will be nice... (fingers crossed)

So... I have to get ready to go but wanted to post my Red Rice Recipe before leaving.

Here it is

Red Rice 

Yield: 4 hungry people

  • 1 tbsp. olive oil (or regular vegetable oil)
  • 1 cup of JASMINE Rice (You can use white though)
  • 1/2 cup chopped white onion
  • 3/4 big red tomato or 1 medium 
  • 1/2 tsp. garlic powder
  • 1 chicken bouillion cube (I use Knorr)
  • 1/4 tsp. ground cumin
  • 1 cup of water (increase 1/4 cup of water if using regular white rice)
  • Pinch of salt and and pinch of black pepper (the chicken bouillion is salty already)


First, using a blender blend the tomato, garlic powder, bouillion, ground cumin, pinch of salt and pepper and cup of water until it's made into a liquified sauce.

In a medium saucepan at medium/high heat heat the oil, add the rice and stir constantly (preferably with a wooden spoon) until it starts looking a little opaque, turn the heat down to medium, add the chopped onion and keep stirring until the rice starts turning into a golden color, add the tomato/spice sauce you previously blended, stir one last time (no more) and cover with a tight lid (leaving just about a tiny crack open) until it starts to boil, once it starts boiling turn the heat down to low (about "3" from a 1 to 10 scale) and leave it like that about 10 minutes or until the water has completely absorbed (avoid stirring and removing lid). Once the water's been absorbed cover tightly and remove from the heat. Let it keep cooking (without removing the lid) in its own steam for about 5 more minutes. Immediately fluff with a fork and serve.

The rice should be cooked but the grains of rice shouldn't "open" if they "open" or it looks more like mashed potatoes it means it's overcooked. If you are not used to cooking rice, try eating a few grains when you think it's ready and if you feel "resistance" in the grain when biting into it, it means it's undercooked.

This rice is very easy to make and really delicious! I hope you enjoy it!

© Paloma K.

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