Serving size =1/2 cup rice
This recipe can be multiplied by 2 or 4.
1 cup hot water
5 coca tea bags
1/4 tsp salt
1/4 tsp pepper
20 - 25 threads of saffron
½ tablespoon of chopped oregano
2 tablespoon of finely chopped onion
¼ tablespoon of chopped basil
1/2 cup jasmine rice or any long grain rice
2 tablespoons extra virgin olive oil
- Brew 4 coca tea bags in the hot water 5-10 minute, remove the coca tea bags and discard them
- Heat a pan or skillet on high until the oil is very hot but not smoking.
- Add the onions all at once and reduce the heat to medium high.
- Using a spatula, turn (toss) the onions so that all the pieces get some oil on them
- Add the herbs, basil, oregano and sage and the content of one coca tea bag to the onions
- Toss for a minute until all the flavors are mixed, add the rice to the mixture, let it fry for 2 - 3 minutes, stir constantly for a even roast.
- Meanwhile, in a medium sauce pan, heat the coca tea brew, chicken stock, saffron, salt and pepper
- Add the fried rice, and bring to a boil.
- Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.
- Do not boil away all of the liquid and do not stir the rice.
- When a very small amount of liquid remains, remove the pan from the burner, sprinkle the chopped parsley and let it stand, covered, for 5 minutes before serving.
- This is a great vegetarian – vegan dish by itself , you can top it with boiled eggs, tomatoes and fresh herbs or baked black beans and ratatouille for a vegan version.
- Ideal as a side dish for steaks, fish or chicken recipe.
- This rice is particularly rich in calcium, vitamins and minerals and easy to digest.
- Add some sea food, chicken and sausage for a Bolivian - Spanish paella.
This is one of my favorite recipes and for a long time I have kept it secret to all my friends because I use it as signature dish for thanksgiving, parties and dinners. It is very healthy, it has a great flavor and my kids love it, so... it has passed a rigorous finicky kid's test. My original recipe included one clove of garlic finely chopped mixed with the onions, but my twins can detect the most insignificant trace of garlic in any dish making it automatically uneatable for their palates.