Panamanian Rice

[Guest guest]

Hi Amy,

 

Thank you for the recipes you posted for the yams, and also the Panamanian

Rice. The rice dish sounds delicious, and I am thinking of making the yams

for Thanksgiving.

 

Blessings,

 

Christine

 

 

 

[Guest guest]

Panamanian Rice

Tried and true recipe. We Love it!

 

Source: Friend who was given to by her friend Gladys Benson who

was born and raised in Panama

 

2 large onions, diced

4 carrots, grated

3 small zuchinni, sliced

1 large red pepper

4 cloves fresh garlic, crushed

2 tsp. chicken style seasoning, or more ( to taste)

1 cup of green olives, sliced

1/2 jar capers, drained and rinsed

1 cup tomato sauce

4 cups cooked brown rice

 

Dry toast 2 cups rice in pan on stove-med high heat till slightly

browned and crackling. Add 5 cups hot water and 1/2 tsp. salt. Cover

and cook on low simmer for 50-55 mins. Place carrots in another pan

with a little water or a TBS of olive oil, and sautee for a few minutes.

Add onions, pepper, zuchinni and crushed garlic and chicken seasoning.

Continue to cook till slightly tender, but not limp. When rice is

tender, toss with sauteed vegetables sliced olives and capers. Stir in

the tomato sauce and serve. Amounts of vegetables are approximate, so

feel free to add more if desired.