Ingredients
- Tom's Easy rice shopping list
- 1 and a 1/3 cups rice ( I use Wal-mart parboiled rice, cheap and good) shopping list
- 2 and 2/3 cups water (depending how mushy you want the rice, I mostly use a one to one ratio for rice and water when using a rice cooker). shopping list
- 1 medium deseeded, diced jalapeno shopping list
- 2 tbls canned pimentos shopping list
- 3 chicken bullion cubes shopping list
- fond from cooked meat pan (fond is the tiny bits left in the pan after you fry meat) shopping list
- can be bacon , beef , pork or hamburger shopping list
- salt if desired shopping list
- I shopping list
How to make it
- used a rice cooker, this I think is the best way for the rice to remain fluffy and not overcooked.
- If you don't own a rice cooker then a regular boiler is ok.
- I took the pan the fond was left in , poured off any remaining grease.( left over juice from the meat is ok to ).
- I added my 2 and 2/3 cups water along with the chicken bouillon cubes, I brought the water in the pan to a boil as I scrapped off the fond from the bottom of the pan.
- Meanwhile I added the rice to my rice cooker along with the diced jalapeno , pimentos.
- I then poured the pan of hot water, chicken bouillon and fond into my rice cooker and let it cook till almost done and the turned it off and let the rice sit for about ten minutes.
- This rice rocks and I made it last night, very little leftover!
- I have used the fond from pepper bacon, hamburger and pork for this recipe.
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