Cook the Rice: In a medium saucepan, combine Rice and Water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork and set aside.
Prepare the Base: In a large skillet or saucepan, heat Vegetable Oil over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for another minute until fragrant.
Make the Sauce: Add Crushed Tomatoes, Dried Oregano, Dried Basil, Red Pepper Flakes, and Sugar to the skillet. Season with Salt and Black Pepper to taste.
Simmer the Gravy: Bring the sauce to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Serve: Spoon the Tomato Gravy over the cooked Rice. Serve immediately.
Ingredients
4
2 tbsp30 mLVegetable Oil
11 mediumOnion-chopped
2 cloves6 mLGarlic-minced
28 oz794 gCrushed Tomatoes
1 tsp5 mLDried Oregano
1/2 tsp2.5 mLDried Basil
1/4 tsp1.25 mLRed Pepper Flakes
1 tsp5 mLSugar
Saltto taste
Black Pepperto taste
2 cups340 gLong Grain Rice
4 cups946 mLWater
1/2 tsp2.5 mLSalt
Equipment
Large Skillet or Saucepan
Medium Saucepan
Measuring Cups and Spoons
Instructions
Cook the Rice: In a medium saucepan, combine Rice and Water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork and set aside.
Prepare the Base: In a large skillet or saucepan, heat Vegetable Oil over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for another minute until fragrant.
Make the Sauce: Add Crushed Tomatoes, Dried Oregano, Dried Basil, Red Pepper Flakes, and Sugar to the skillet. Season with Salt and Black Pepper to taste.
Simmer the Gravy: Bring the sauce to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Serve: Spoon the Tomato Gravy over the cooked Rice. Serve immediately.
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