Fried Rice is traditionally a Chinese dish, however, I decided to make it…..Western Style….. When made with brown rice, it is not only delicious, but good for you. Brown rice contains an essential natural fiber that your body needs to function properly. I guarantee that once you make the transition from white to brown rice, there will be no turning back. I admit that this was my first attempt at making fried rice, and that I was a bit unsure as to how it would turn out. However, it was deliciously different and provided a nice change up to our traveling diet as of late. On a side note (these happen often), on this moving adventure we have discovered THE, BEST, Corn bread mix. Miracle Maize Cornbread pairs beautifully with rice, potatoes, soup, chili, I could go on and on! I have had an aversion to cornbread mixes in the past as they are obviously artificial, but not this one! It tastes just like the real thing! I know that this has nothing to do with fried rice, but it was SO good. Now, let me tell you how to make the dish that started this post.

The Ingredients: 2 cups brown rice, 15 oz. diced tomatoes, 15 oz. black or red beans, 15 oz. corn (optional), 1/2 yellow onion, 2 cups chicken broth, 2 cups tomato broth, varying amounts of salt, black pepper, lemon pepper, no salt seasoning, parsley, cilantro, cumin, Old Bay seasoning, and 1/4 tsp. sugar.

Place rice and both of the broths together in a deep saucepan, place the lid on the pan and cook over medium high heat for 20 minutes or until the liquid is absorbed. Remove the cooked rice from the pan and add the vegetables and spices, put the lid back on the pan and let sit for ten minutes. Add the cooked rice back into the pan and stir well. Turn off the heat and let it sit on the stove top until you are ready to serve it. Serves 6-8.

Pictures coming soon!

 

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