If you can believe it, I can’t find where I found this recipe. If you happen to know, do please pass that along so I can properly give them credit.
1 cup long grain white rice
1 (14.5 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, drained
2 to 3 pickled hot peppers, diced*
1 garlic clove, minced
1 tbsp chicken bouillon
*I only added these in this recipe to use up my canned pickled hot peppers. You can just as easily use fresh hot peppers, use diced tomatoes with green chiles, or you can substitute in non-spicy chopped bell pepper.
Thank you Better Homes and Gardensfor this one. I can always count on that cookbook when I need a simple, elegant dish. It’s not what I go to for something different and funky, but a classic, foolproof dish? Absolutely.
Although, I would like to make it known that Brussels sprouts can definitely be enjoyed without additions such as bacon fat. I wanted to score points with the fiance felt like enjoying one of my favorite vegetables with a different twist.
3 bacon strips, along with the bacon grease*
1/2 to 1 pound Brussels sprouts, stems and outer leaves removed, cut into halves or quarters
salt and pepper
*Or, 2 tbsp olive oil. (I used both a little olive oil and bacon grease.)
Rice is one of those things I’m still working on (don’t laugh), but I think I’m getting the hang of it now. (Also in that category: eggs.)
I started cooking rice regularly about a few months ago, at the suggestion of the fiance, but I’ve kept it up with it for the primary reason that it just makes so darn much. One cup of uncooked rice yields – what looks like to me – four or five good cups of cooked rice.
You can’t argue with something that economical that goes with virtually any dish.