Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped bell peppers
- 1/2 cup Calumpit longganisa, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the onions and sauté for 2 minutes or until translucent.
4. Add the tomatoes and bell peppers and sauté for another 2 minutes.
5. Add the sliced Calumpit longganisa and sauté for 3-4 minutes or until browned.
6. Add the rice, salt, and black pepper to the skillet and stir to combine.
7. Add the water and bring to a boil.
8. Reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
9. Remove the skillet from the heat and let it sit for 5 minutes.
10. Fluff the rice with a fork and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing
Low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 10g
Carbohydrates: 38g
Protein: 9g
Sodium: 550mg
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chopped onions, tomatoes, and bell peppers can be substituted with frozen mixed vegetables.
Variations:
- Add 1/2 cup of frozen peas or corn to the skillet for extra color and flavor.
- Use chorizo or Italian sausage instead of Calumpit longganisa.
- Add 1/4 cup of raisins or dried cranberries for a sweet and savory twist.
Tips and tricks:
- Rinse the rice in cold water to remove excess starch and prevent the rice from sticking together.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- Let the rice sit for 5 minutes before fluffing it with a fork to allow the steam to escape and prevent the rice from becoming sticky.
Storage instructions:
Store the leftover rice pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice pilaf in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice pilaf in a large bowl or on individual plates.
Garnishes:
Garnish the rice pilaf with chopped parsley or green onions.
Pairings:
Serve the rice pilaf with grilled chicken or fish.
Suggested side dishes:
Serve the rice pilaf with a side salad or steamed vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Cook the Calumpit longganisa to an internal temperature of 165°F to prevent foodborne illness.
- Store the leftover rice pilaf in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Calumpit longganisa is a type of Filipino sausage that originated in Calumpit, Bulacan. It is made from ground pork, garlic, vinegar, and spices.
Flavor profiles:
The Calumpit longganisa adds a savory and slightly sweet flavor to the rice pilaf, while the onions, tomatoes, and bell peppers add a fresh and tangy taste.
Serving suggestions:
Serve the Calumpit longganisa and rice pilaf for breakfast, lunch, or dinner.
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Region: Philippine