1 pint heavy cream
1 tablespoon olive oil
1 pound long grain rice
1 large onion, diced
1 (4 ounce) can tomato paste
1 (14 ounce) can tomato juice
2 tablespoons water
1 1/4 cups water
1 1/2 teaspoons salt
1 1/2 teaspoons dried parsley
In a medium mixing bowl, blend the cream and olive oil. Stir in the rice and onion. Reduce heat to medium and add tomato paste, tomato juice, water, and salt. Mix just until incorporated. Mix in parsley. Pour mixture into a medium mason jar.
Storage: This recipe can be stored in tightly covered glass containers up to one month.
good stuff - families really liked it, though I'd add several spices in next time. I used Bitter John`s dark*roast pork tenderloin for the BBQ. My family taunted me about it, but I felt it needed some reward. ;)
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