so i made this rice a few weeks ago… i can’t recall what our main dish was, but this rice rode alongside it on the plate… and my hubby declared it “my best rice yet.” this made me very happy of course, so i ran to the kitchen and wrote down every step i took to prepare it, while it was all fresh in my mind. as i’ve stated in previous posts, i’m a dump cook, and i do things a little differently every single time. there’s never a ‘recipe’ is the moral of the story. i was able to recall my steps, and got it down in my idea tablet. a week later, i followed my own steps a second time, and to everyone’s delight, it tasted the same!! (novel concept)
Here it is, for all of you to savor as well. it’s an easy rice dish, and takes less then twenty mins from start to finish. perfect with almost anything from baked fish to beef tacos. when you buy the green curry paste, it comes in a small glass jar, and you can keep this stuff for a year in the fridge…. you will love it’s taste, and can use it in other recipes as well. (think chicken soup kicked up with a teaspoon in the pot!!)
1 T olive oil (or canola… whatev)
1 cup long grain white rice (not instant)
3 cloves finely chopped garlic
1 can chicken broth
1/2 tsp of salt
shake of crushed red pepper flakes
1/4 cup water
generous shake of ground coriander
1 tsp of green curry paste (Thai kitchen brand)
large handful of either chopped orange, yellow or red bell pepper- OR a large handful of fresh zucchini cut into bite sized pieces.
Here’s what you do: Add 1 T of oil to a large non stick skillet. heat over hight heat for about 30 secs, then add a cup of long grain white rice. stir around to coat with oil. after about thirty secs, add your chopped garlic. saute, stirring frequently, about two mins. add can of chicken broth, water, salt, shake of red pepper flakes, ground coriander, and tsp of green curry paste. stir to combine. if you are using the bell pepper- add them now. if you are using the zucchini, you are going to add this during last five minutes of cooking time. bring to a boil, and then immediately turn heat to low and cover. set timer for 15 mins. Do not stir until done. (if you are using zucchini as your veg, add it when five mins left on timer, and replace lid. no need to stir) stir lightly at end, check rice for moistness. allow to rest with lid on the skillet while you plate up the other food.
ENJOY!! (no pics this time-i will grab a few with the next preparation.)