ingredients
- 2C white rice
- 3 1/2C chicken stock
- 4 garlic cloves, minced
- 1/2 jalapeño, diced
- 1t dried oregano
- 2T olive oil
- 1C fresh basil, julienned
- salt, to taste
- pepper, to taste
- 3T tomato paste
directions
-
Add the olive oil to a 5qt sauté pan and set over medium heat. Add the garlic, jalapeño, and oregano. Once the garlic is lightly browned, add rice and toast for a few minutes, stirring occasionally. Add the tomato paste and mix into the rice. Cook for 2 minutes.
2C white rice, 4 garlic cloves, 1/2 jalapeño, 1t dried oregano, 2T olive oil, 3T tomato paste -
Add the chicken stock and scrape up any bits stuck to the bottom of the pan. Add salt and pepper, then bring to a simmer. Cover the pan with a lid and cook for 20 minutes, stirring occasionally.
3 1/2C chicken stock, salt, pepper -
Once the rice is fully cooked, remove from the heat. Stir in the basil, then cover and let sit for 10 minutes. Fluff the rice with a fork and serve.
1C fresh basil