Consider Goya dried red lentils (different than regular lentils). Cooks super fast. Costs about $1 or $1.5 per pound bag.
Take some Goya medium grain rice (cooks very different than the standard long grain stuff and not fluffy). Add a bit of salt. Boil in covered pot until mostly done (cooks about 40% faster than average long grain).
Add some red lentils, some powdered garlic, some powdered hot pepper, and some oil to the water in the last 5 minutes. And some chunks of meat or seafood (shrimp works fine too, but if so, add it in the last minute). With one minute to go, add some cheese.
Butter optional at the end.
I like it with lightly pickled cabbage and carrots (I do it myself with some garlic, spices, hot pepper, salt and vinegar (like Korean style, takes about 3-4 days to ferment a batch for tanginess (but stays fine unrefrigerated a bunch longer) - I have 2 jars each if carrots and cabbage, so one set is done when I refill the other. Been doing the above since Work From Home orders related to the Wuhan Flu.
Tip: put newly purchased rice in the freezer for at least a few days. If there are some tiny bugs or bug eggs in the bag, it kills them. Not an issue I have had with Goya, but FYI.
Thank God for The South and Midwest, the last true bastion of the American Right
Consider Goya dried red lentils (different than regular lentils). Cooks super fast. Costs about $1 or $1.5 per pound bag.
Take some Goya medium grain rice (cooks very different than the standard long grain stuff and not fluffy). Add a bit of salt. Boil in covered pot until mostly done (cooks about 40% faster than average long grain).
Add some red lentils, some powdered garlic, some powdered hot pepper, and some oil to the water in the last 5 minutes. And some chunks of meat or seafood (shrimp works fine too, but if so, add it in the last minute). With one minute to go, add some cheese.
Butter optional at the end.
I like it with lightly pickled cabbage and carrots (I do it myself with some garlic, spices, hot pepper, salt and vinegar (like Korean style, takes about 3-4 days to ferment a batch for tanginess (but stays fine unrefrigerated a bunch longer) - I have 2 jars each if carrots and cabbage, so one set is done when I refill the other. Been doing the above since Work From Home orders related to the Wuhan Flu.
Tip: put newly purchased rice in the freezer for at least a few days. If there are some tiny bugs or bug eggs in the bag, it kills them. Not an issue I have had with Goya, but FYI.
So much for the boycott lmfao