Rice is an excellent source of energy, especially energy-giving carbohydrates, which are used in the body for brain performance, physical activity, bodily functions and everyday growth and repair. After carbohydrate, protein is the second most abundant constituent of rice. When compared to that of other grains, rice protein is considered one of the highest quality proteins. Rice is low in fat and cholesterol free. (Source: Sunrice.com.au). This is an old family recipe, adapted with contemporary ingredients.
Prepared and Photographed by: Claudia Davis
Recipe Source: Family recipe
- 1 cup of risotto rice
- 3½ cups of chicken broth or water if vegan
- 1 small can of tomatoes and chilies (Rotel)
- 1 onion, finely chopped
- 1 tablespoon of olive oil
- 1½ teaspoons of dried basil
- salt and pepper to taste (check the content of salt of your Rotel and chicken broth)
- In a medium saucepan place the oil and saute the chopped onions until soft for about 1 minute on medium heat
- Add the rice and blend with the onions, stir continually for about 3 minutes
- Add the broth, and boil on medium heat for about 15 minutes
- Add the tomatoes and chilies, basil, pepper. Salt may not be required since the chicken broth may have contained salt already, check the salt content on the can label.
- Mix well, boil for 15 more minutes until the rice is soft and has absorbed all the liquid.
- Remove from heat, serve as a side dish with any meat or fish.
For the vegan option replace the chicken broth with water
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