3/8 cup Jasmine Rice

Large squeeze of lemon juice

Cilantro

1 Tablespoon of butter

Diced Onions

So I threw all of this in the rice cooker, and it was fantastic. I think it was the onions and lemon juice mostly, but who knows. The cilantro I chopped up very fine and threw it in right away. I could taste it, so that was good, but I am not sure if cilantro is one of those things you are not supposed to cook, like dill. The onions I diced up very small, just kuz I like it that way. If I had to guess, it was probably about a tablespoon of lemon juice, maybe one and half or two tablespoons of cilantro, and an eighth cup of diced onions. Pure guess though, I was just making it up as I went and doing what looked right.

This is one of those ones that I just did without a plan, and it ended up being so good I wrote down what I did in hopes of replicating it someday. I may refine it with future iterations, but maybe not. While the rice was cooking I steamed some frozen peas and carrots in the microwave and fried a can of red kidney beans in one tablespoon of olive oil. I half mashed the beans when they were almost done. I mixed all of this with the rice and it was so good, I didn’t even have to add sauce, and that is saying something coming from me. Also, if you know me (odds are you probably don’t) you know that I am a Basmati guy, not a Jasmine guy. I only used Jasmine rice in this because we were out of Basmati. I would like to see it it is as good with Basmati, and if not, I may have to start eating more Jasmine rice.

Date Created: 1 Nov 24