- Onion or Shallots
- Sweet Potato
- Fresh or Dried Herbs (Oregano, Thyme, Rosemary, Basil)
- Queso Fresco
1. Start by soaking your rice
2. While the rice is soaking, let’s get our veggies ready for the sautee. I decided to slice my mushrooms, mince my garlic/shallot, and kept my herbs whole 🙂
3. Now we’re ready for the action! In a large pan (I’m using a non-stick, but cast iron works well) add your source of oil or fat. This can be any neutral oil, olive oil, or animal fat. I’ll be using coconut oil.
4. Once the oil is hot, add in your mushrooms and sweet potatoes with salt (The salt will help pull out moisture, allowing for browning)
5. As this begins to cook down, were going to start our rice. Rinse/Drain your rice multiple times until the water isn’t cloudy. This will help remove excess starch and prevent the rice from sticking.
6. Add your drained rice to a heavy-bottomed pot and cover with water. (I added a lil paprika and salt for funzeez)
7. Bring pot to a boil then cover and simmer until rice is cooked completely
8. Add your garlic/shallot to your veggies and continue to sautee
9. Once the alliums have cooked down, mix one last time, and increase heat to high. DONT MIX. You want your veggies to stay in place so they are able to properly brown. This is the color youre looking for.
10. Once you’ve reached this color, add your herbs and cook for 5ish more minutes.
11. Time to eat! This bowl was served with a wedge of lime, fresh basil, and queso fresco 🙂