Susan Elizabeth Phillips

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MAT JORIK’S BACHELOR DAYS RICE IN A SKILLET

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MAT JORIK’S BACHELOR DAYS RICE IN A SKILLET
(2 Versions)

What kind of cook do you think FIRST LADY‘s Mat Jorik might have been before Nealy’s staff relieved him of the burden? Since Mat’s a no-nonsense guy, I think this might have appealed to him. I love this recipe because it’s prepared and baked in the same pan—a big old iron skillet. I think Lucy would prefer Version One while Baby Butt would love gumming on Version Two.

LUCY’S VERSION

  • 2 cans (4 C) Chicken or vegetable broth
  • 1 medium onion diced
  • 2 —3 T olive oil
  • 2 red pepper diced (optional)
  • 1 — 2 C frozen green beans (precook a little in microwave first)
  • 1 C frozen peas
  • 2 C rice (I use pearl rice I buy in bags in Mexican food section)
  • 1 T basil
  • 1/2 T oregano
  • garlic, salt, pepper to taste
  • Optional toppings: a bit of grated cheese and or diced fresh tomatoes

Heat oven to 500 degrees. Heat broth in separate pan. In 10-12 inch iron skillet, sauté onion, red pepper, and spices in olive oil. When onion is transparent, add rice, stirring occasionally, for about 1 minute. Add other vegetables and warm broth. Stir and transfer to oven. Bake until all liquid is absorbed and rice is dry on top. About 25 minutes. Optional toppings could include a bit of grated cheese and/or diced fresh tomatoes

BUTTON’S VERSION
(Same principle, completely different taste)

  • 3 C (1 1/2 cans) chicken or vegetable broth
  • 2-3 T olive oil
  • 1 medium onion diced
  • 1 diced small to medium sweet potato
  • 1 C rice (I like bagged pearl rice from Mexican food section)
  • 1 C green beans or peas (If using frozen green beans, pre-cook in micro a few minutes)
  • 1 T basil
  • 1/2 T oregano
  • about 2 T balsamic vinegar
  • about 1 T Worcestershire sauce
  • salt, pepper to taste

Heat oven to 500 degrees. Heat broth in separate pan. In 10-12 inch iron skillet, sauté onion, and spices in olive oil. When onion is transparent, add rice, stirring occasionally, for about 1 minute. Add sweet potato, vegetables, warm broth, Balsamic vinegar and Worcestershire. Stir and transfer to oven. Bake until all liquid is absorbed and rice is dry on top. About 25 minutes.