This summer is a scorcher. A moment under the sun and I find myself sweating bullets. People like to say the heat can make you go loco, and this time, I think I have to agree. But Crazy can be a good thing sometimes as it inspires genius AND it can make you incredibly discouraged to go out and line up at a packed restaurant for a really good rice dish, ultimately forcing you to stay home and make your own.
Today's recipe is a luscious concoction of cheeses absorbed by deliciously marinated rice, buttered and salted until it died and went up to Dairy Heaven. We're taking the umami factor to another level with this rice. Don't forget to comment, share and try out this new recipe. #SunnySideAsh
Serving size: 4 peoplePrep time: 50 minutes
Ingredients
- Olive oil
- 14.5 oz of diced tomatoes
- 1 whole white onion (diced)
- 1 stick butter
- 3/4 cup milk
- 6 oz regular processed cheese
- 1 cup uncooked rice (I used medium grain white rice)
- 1 cup lukewarm water
- 1 3/4 cup chicken broth
- 2 tsp of thyme
- Salt - to taste
- Pepper - to taste
- 2 oz cream cheese
- 125 g mozzarella balls (optional)
Tomato sauce
1. Add about a tbsp of olive oil, entire can of diced tomato and 1/4 of the onion into a saucepan over medium-high heat.2. Wait for 15 minutes then remove from stove.
Cheese sauce
1. Add 1/4 stick of butter, 1/2 cup of milk and 6 oz of processed cheese into a saucepan over low heat. 2. Mix until it is smooth and the cheese is completely melted.
Rice
1. Add and mix 3/4 stick of butter, what's left of the onion and uncooked rice into a large pot over medium heat for 2 minutes. 2. Add and mix water and chicken broth into the mixture, cover the pot and let the rice absorb the liquids. (7-10 minutes) At this point, the rice should be a tiny bit softer but not yet ready to eat.
6. Best served hot.
