Cliff has this cookbook from his parents that has great recipes. I really like to use it as a jumping-off point. When I am attempting something new, I refer to this book to see if it can give me some pointers. I usually hugely alter the recipe for flavor’s sake, but it’s a good place to start. The ingredients for this one have been heavily modified, but the cooking technique is direct from the book. Thanks, Betty (and Cliff, Sr.and Rose)!
1 medium onion, chopped
3 cloves garlic, chopped or pressed
2 green bell pepper, seeded and chopped
1 hot green Thai chili, finely chopped (remove seeds for less heat)
2 T vegetable oil
1 c uncooked white long grain rice
2 1/2 c chicken bullion or broth
1/2 tsp garlic salt
1 T chili powder
1 8 oz can tomato sauce
1 tsp black pepper
5-10 drops Tabasco sauce (Cholula’s better)
Sauté onion, garlic, bell pepper and chili over medium-high heat just until onion becomes translucent. Add rice to skillet and stir well to coat with oil. Gently sauté rice, stirring frequently, until light golden brown.
Add all remaining ingredients. Stir well and bring to a boil. Reduce heat to simmer, cover and cook for 20-25 minutes, stirring occasionally.