Michael’s Fire & Rice

2 Cups Rice

4 Cups Water

1 Tomato Medium

1 Onion Small

1 Jalapeno Large

4 Teaspoons Chicken Bullion

2 Tablespoons Cooking Oil

Put Cooking Oil in Large Saucepan and put on medium heat. While heating cut up Onion into very small pieces. (diced small) Cut up Jalapeno into very fine small pieces and cut up Tomato into small chunks.

When oil is hot add onion and begin to caramelize. When it is starting to caramelize add Jalapeno and mix into onion. Stir occasionally so it caramelizes evenly. When evenly caramelized add rice and turn heat up to medium high. Stir occasionally and brown rice evenly. When rice has browned evenly add Tomato and continue to stir until tomato has started to condense.

Add water and stir until mixture is well blended. When water begins to get hot add Chicken Bullion and stir until blended. Bring mixture to rapid boil stirring occasionally to avoid clumping of rice.

When mixture is at a rapid boil cover and reduce heat to Low. ( I move my pan to another burner that has been preheated to a little over Low heat) Cook for 15 to 20 minutes. Check to make sure all water has been absorbed by rice. After checking if rice is ready return cover and let sit on a cool burner for 5 minutes. Remove cover and slowly mix rice so well blended.

Let rice cool just a bit before serving and refrigerate leftover rice when cool. Enjoy!