This next recipe is from my Grandmother Teodora, and it’s simply just rice. But is it really “just” rice? Well, no. It’s the best rice I’ve ever had, and that’s why I’m including it in this project. I remember I would eat this rice straight out of the pot, still hot, instead of waiting it to be served on my plate with the actual main course; it’s that’s good! So below is the recipe, and enjoy!
Yields: 4-6 servings
1 tablespoon unsalted butter
1 medium yellow onion, chopped fine
1 large carrot or 2 small ones, peeled and chopped fine
3 Roma tomatoes, chopped fine
2 garlic cloves, minced
1/2 cup peas
hot sauce or malagueta (recipe in archives), to your liking
2 cups water
2 small chicken bouillon cubes
1 cup white, long grain rice
salt, to taste
1) In a large skillet, melt butter over medium heat until it begins to sizzle. Add onions and carrots and saute until lightly browned, five minutes. Add tomatoes, garlic, peas, and hot sauce. Stir for approximately 5 minutes. Add water and bouillon cubes and bring to a boil. Add rice, lower to a simmer, cover and cook for 20 minutes or until rice is cooked. Add salt, to taste.