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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious. We are always searching for different rice recipes and this was great. We served it with Carne con Papas (Stew Meat with Diced Potatoes) with the gravy and steamed vegetables. Ingredients:
1 tablespoon virgin olive oil |
1 teaspoon virgin olive oil |
3/4 cup onion, finely chopped |
2 garlic cloves, minced |
1 small eggplant, peeled and cut into 1/2 inch cubes |
1/2 tomato, finely chopped |
1 bay leaf |
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced |
1 cup long grain rice |
2 cups water or 2 cups chicken stock |
parsley, chopped fine for garnish |
Directions:
1. Heat oil in a heavy saucepan over medium high heat.
2. Sauté onion and garlic 3-4 minutes or until onion is softened.
3. Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
4. Cover saucepan and simmer 3 minutes.
5. Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
6. Immediately reduce heat to low.
7. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
8. For vegetarian do not use Chicken stock.
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