This rice always turns out awesome. Very filling as a side-dish (or meal in itself) and resilient to modification and experimentation.
- 2 tbsp vegetable oil
- 1 onion, chopped roughly
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp thyme, dried
- 1 1/2 cups long-grain white rice
- 4 cups chicken or vegetable stock
- 8oz tomatoes, canned chopped
- 1 bay leaf
- 2 tbsp fresh basil, shredded
- 6oz sharp cheddar cheese, grated
- 2tbsp chopped chives / scallions
- 4 herby pork sausages, cooked and sliced
- 3 tbsp fresh parmesan, grated
Preheat oven to 350.
In a large, oven-proof pot that has a cover…
Heat oil, cook onion and red pepper until onion is translucent (~5min).
Add garlic, thyme, cook for one minute more (do not burn garlic).
Add rice and cook for ~2 minutes until well coated and rice begins to turn translucent (do not burn rice).
Add chicken stock, tomatoes, bay leaf and boil ~5 minutes.
You will want the liquid to reduce somewhat, but the rice should still “float”, until it is almost a “soupy” texture.
Stir in basil, cheddar cheese, chives / scallions, sausage pieces.
Cover mixture, transfer pot to 350 oven for ~25 minutes.
Rice will finish cooking in oven, do not check it, but be sure to set a timer.
When rice is done, remove (carefully) from oven and fluff lightly.
Sprinkle with parmesan, return to oven uncovered just long enough to melt parmesan.
Remove from oven and serve directly from the pot.