Mexican Rice

Ingredients

• 2 cups long-grain rice

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 onion chopped

• 8oz tomato sauce

• 3.5 cups chicken broth (2 cups if in instant pot)

Heat oil in a large saucepan over medium heat and add rice, salt & cumin, stirring constantly, until puffed and golden

Stir in onions and cook until tender

Stir in tomato sauce, chicken broth

If in InstantPot, cook on "Rice" setting (release steam when done)

Otherwise, bring to a boil, stirring occasionally, then cover, reduce heat, and simmer for 15 minutes

***

Japanese Curry

Ingredients

• 4 tablespoons butter (half a cube)

• 3 tablespoons flour

• 1 tablespoon curry powder

• 1 tsp ginger

• 1 onion chopped

• 3 cloves garlic minced

• 4 oz mushrooms sliced

• 1 carrot sliced

• 1 celery stalk sliced

• 8 baby yukon gold potatoes quartered (or 1 large potato cut into 1" chunks)

• 3 cups broth

• 2 tablespoons soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon salt

• 1/4 tsp pepper

Instructions

1. Melt butter in small pot

2. Sprinkle in flour and cook while stirring for about 2 minutes

3. Remove pan from heat and stir in curry powder & ginger

4. In a bigger pot sauté onion, mushrooms & garlic

5. Add the carrots, celery, potato, and cook while stirring for a couple of minutes

6. Stir in broth, soy sauce, rice vinegar, salt, pepper, curry roux and bring to a boil

7. Reduce heat and simmer 20 minutes (stirring occasionally)

***