Best, Fast, Easy- Pico Rice

History

Thoughts

Ingredients

  • 1/2 cup Pico

  • 1/4 Red pepper small dice

  • 1 tsp Better than bullion 

  • 1 tsp Salt more to taste

  • Pepper to taste

  • 1/2 tsp thyme

  • 1/2 cup Cashew, chopped

  • 4 tbs Oil

  • 2 cups of rice, cooked

Instructions

  1. Add oil to a saute pan, turn on medium heat

  2. Add pico, red pepper, better than bouillon, salt, pepper and thyme before oil gets hot.  This will avoid spattering which is messy and burny. 

  3. Cook until very soft and reduced to a thick paste

  4. Toast cashews in  pan for 1 min

  5. Kill heat

  6. Add rice and combine gently

  7. Add salt, fresh pepper, olive oil to taste