What better to go with our dry braised brisket tacos than a nice batch of my favorite yellow rice?
What? I am out of yellow rice?!?
Fortunately, after a search of da google, I find that my stash of basmati rice in a canister and fixin’s in the cupboards give me all I need to make a fine batch o’ Spanish style rice, with just a few, small adjustments.
See, cumin is not one of my favorite seasonings, so I opted to use Vadouvan French Masala Curry, which I am rapidly becoming addicted to. Full free to use plain curry, or even cumin, if you cannot get your hands on the Vadouvan – but the nice folk at The Spice House do take on line and, I think, even phone orders, so, you really should check it out.
•1 cup Basmati rice
•1-1/4 cup water
•1 (8 oz) can tomato sauce
•1 tbsp butter
•1/2 tsp Seasoned Salt
•1 tbsp Sherry Peppers Sauce
•1/2 tsp Vadouvan French Masala Curry
•1/2 tsp sugar
•1 (4 oz) jar diced pimiento, drained
•1 tbsp salsa
Place the rice in a fine meshed sieve and rinse well under cold running water. Place the sieve in a bowl just big enough to hold it and add cold water to cover the rice. Set the bowl aside for 30 minutes or so and go about your life.
After 30 minutes, come back, remove the sieve with the rice from the bowl of cloudy water, discard the water, then rinse the rice under cold running water again. Set the sieve back in the bowl to drain.
While the rice is draining, add the water, tomato sauce, butter, seasoned salt, Sherry Peppers Sauce, Vadouvan (or cumin, if you insist), and the sugar to you rice cooker, turn it to “warm” and wait until the butter has melted.
Now is a good time to drain your pimientos – using the sieve and the bowl from the rice. But, do not use plastic, as the pimientos can stain.
Once the rice cooker has completed its cycle, stir in the drained pimiento, the tablespoon of salsa, then recover the cooker and let rest on “warm” for 15 minutes.
Serve as you will.
Nicely spiced – I used a chunky medium salsa, but feel free to adjust the heat to suit your own tastes.