About once a month we have ‘rice stuff’. I make it when I have to clear out my fridge of leftover meat. This time, the leftover meat came from HUGE beef ribs which we had made on the weekend. I had 1/2 of one rib leftover (which ended up being about a 1/2 lb of cooked meat). I also had a large curried chicken thigh which was in the fridge from 2 days ago. Neither of these meats would make a meal by itself for 4 people, so I took the meat off the bones and put in a large skillet with some olive oil. I added half a dozen chopped spring onions, a handful of baby carrots, two chopped small green zucchinis, two very very ripe tomatoes chopped, and one small which eggplant sliced (no one even knew it was in there!).
I cooked these over medium high heat, stirring for about 15 minutes. I added salt (about a teaspoon), and a good amount of garlic (the equivalent of two cloves), as well as a few good shakes of black pepper. Add two cups of chicken stock, and one cup of uncooked white rice. Give the whole mixtured a good stir to get everything incorporated. It’s not supposed to look pretty.
Then I added three nobs of unsalted butter on the top, so it would melt through as the mixture cooked over low heat for about 30 minutes. Turn the heat down to simmer/low, cover with a tight lid, and let the whole thing breakdown, all the rice will cook and absorb the stock, and the butter will help make a nice crust on the bottom.
We ate it with a cucumber salad (just thinly sliced cucumbers covered in Japanese rice vinegar and a scant amount of organic sugar), and some cut up cheese foccacia bread we had leftover.
There is none leftover at all. 🙂