Hello DDITK readers!!!
It's been a long time - again. HOWEVER, last night I was cooking away in the kitch and thought I'd try a little experiment. I wanted to make Mexican Rice to accompany my Pork "Carm"-itas! So I thought...how do I do this? I didn't want to cheat by going online, so I just used my noggin and came up with something that turned out truly yummy, except for one teeny tiny little glitch! We'll get to that later.
I love Jasmine Rice. CAN I GET AN AMEN?! I use it when I cook Thai Curry, I use it when I do stir fry. It's just so aromatic and flowery and DELISH! So here's the ingredients I used:
2 cups of rice
1 can of chicken broth
1 can of water (using the chicken broth cup)
1/2 can of your favorite enchilada sauce
I like to get the pan to a boil, give the rice a final stir, slap the lid on and then I'll either turn the burner completely off or I'll put it as low as it'll go so that it can just steam in there. Takes about 20 minutes.
SO THAT'S HOW I NORMALLY WOULD HAVE DONE IT!!!! Before I decided to try this experiment, I was having a rather intelligent conversation about how Tim's Cascade Jalepeño Potato Chips make my eyelids sweat. I admit it, the conversation went on too long, and when I went in to check on the rice...it was boiling like crazy and well, when I went to stir it, I knew I was doomed. It was sticking to the bottom a little. *sigh* I have to say, that while I did burn the lower layer that was on the bottom of the pan, it added a smokiness to the rice and it wasn't all that bad!! I mean my kids ate it...so you KNOW it wasn't too horrible!!
So the moral of the story is: Cooking and Facebook DO NOT MIX, PEOPLE!!!!! And also, Tim's Cascade Jalepeño Chips make my eyelids sweat. Who'dda thought those two things would ever be related??