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Now that our oil is just heated up we'll come back and move it around to make sure that
it’s covered the entire bottom of the pan. And we will measure out a half a cup of rice
and we'll try and spread that evenly on the bottom. And the vegetable stock has come to
a boil so we're going to turn the heat off and bring it over to our strainer and small
cup and we will drain out our veggies. We'll bring this back over here. We'll throw in
our red pepper and our tomatoes and when it starts to sizzle, because we put a half a
cup in we want to measure out one cup of our stock. We'll add that and give it a shake
so that none of the rice is sticking. Now once this comes to a boil we'll go ahead and
turn our heat down in half. We'll put it down to four, we'll put our lid on and then we'll
reduce it, probably for about ten to fifteen minutes.