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This method of cooking rice is great by itself and is only restricted by your imagination as to what liquid to use. One of my favorites is orange juice and shredded coconut. This is very good served chilled on a piece of lettuce as a salad with roast pork. Also can be cooked with plain salt and water for steamed rice. Frying the rice first removes the starch coating from the outside of the kernels and keeps it from sticking together in a goo-ball.
This recipe will fill the tums of about four hungry people
- 8 pieces of chicken (I prefer thighs myself)
- 1½ cups rice (not minute rice)
- 3 cups chicken broth or bouillon
- 1 cup chopped onion
- 1 pkg frozen peas and carrots
- ½ stick butter or margarine
- oil of achiote
- yellow food coloring (or saffron if you can afford it)
- salt and pepper to taste
- Brown and partially fry the chicken in achiote oil (if you can't find achiote oil, sprinkle generously with paprika, rub it in for color, and fry in Crisco or equivalent).
- Drain on paper towels and put aside.
- Put the broth, onions, and ½ tsp yellow food coloring in a sauce pan and bring to a boil.
- A little salt may be added.
- While the liquid is coming to a boil, fry the raw rice in a Dutch oven or other covered oven container. This should be stirred constantly.
- When the liquid boils, pour it in with the rice.
- Cover and put in a preheated 350 degree oven for 20 minutes.
- In a greased 8 x 14 inch cake pan (i prefer glass), mix the cooked rice and the peas and carrots.
- Lay the chicken pieces on top and cook at 350 degrees in the oven for about 20 minutes.