Originally Posted by kitchenelf
OK, it was just a question. Can you post your recipe?
Welllll, here is the best I can remember:
1 cup long grain brown rice
1 finely diced jalapeno pepper
1 Tb. home ground chille powder
1/3 cup small finely onion
2 canned whole roma tomatoes, seeded, diced, and drained.
1/2 cup tomato juice plus enough chicken stock to equal 2 cups when including the diced tomatoes, thinking the liquid from the vegetables will add to the liquid.
2 minced garlic cloves
1 tsp kosher salt
2 Tb achiote oil
Sweat the salted onion in the achiote oil on medium high for a couple minutes.
Add the jalapeno and continue another minute or so.
Add the garlic and rice and continue continue cooking stirring continuously for about three minutes.
Add the heated liquid, and when it returns to a boil, cover and turn down to simmer for 45 minutes.
Remove from heat and allow to sit, covered, for an additional 10 minutes.
Gently turn with a meat carving fork.
This is my "recipe" as best I can recall it. I have tried to make different kinds of brown rice pilafs more or less this way and always seem to get the undercooked result I described earlier.
Any advice and experience will be appreciated.