Jolene's Cumin Rice
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 slices bacon, cut into 1/4 inch bits
- 1 medium yellow onion, chopped
- 1 pasilla chili, seeded, devained, chopped
- 1 cup white basmati rice, uncooked, washed and drained
- 2 (10 1/2 ounce) cans beef consomme
- 1 teaspoon cumin seed
- 1 tablespoon Worcestershire sauce
directions
- Heat a large frying pan, cast iron works best, over med-high heat.
- Fry the bacon till crisp. remove, drain on paper towel.
- Saute (stir fry) onions and chilies in the drippings till onions are lightly browned.
- Add last four ingredients, mix well.
- Bring to a boil, cover, reduce heat, simmer 20 minutes. NO PEEKING !( If you lift the lid, heat escapes and that throws the timing all off.).
- Remove from heat, let it rest, covered, for 10 minutes.
- Fluff with a fork.
- Serve topped with the crisp bacon.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.