| Cajun Rice * Group 1 1 can 14½ oz tomatoes ½ cup green onion, thinly sliced 1 bell pepper, diced 1 clove garlic, minced 2 tbsp olive oil (or vegetable oil) 1 cup long grain rice (not converted such as Uncle Ben's) * Group 2 ½ tsp thyme ½ tsp orégano 3/4 tsp salt ¼ tsp pepper 1/8 tsp cayenne (or to taste) ~~~~~~~~~~~~~~~~~~~~~ chicken stock 1. Drain tomatoes, reserving liquid. Add enough stock to tomato liquid to make 1½ cups, reserve. 2. Chop tomatoes, set aside. Sauté onion, bell pepper, and garlic in oil until soft. Add * Group 2; cook stirring constantly over medium heat for 1 minute. 3. Add reserved tomato and tomato liquid. Bring to a boil. Reduce heat to low, cover and cook until all liquid is absorbed, about 20 - 25 minutes. 4. Remove from heat and let stand, covered 5 minutes. Uncover and fluff with a fork. Serves 4-6 |
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