The effort/taste ratio on this was good. My family of 6 all enjoyed it. I did do a couple of things. I usually rinse my rice remove excess starch, but knowing I needed to brown the rice, I did *not*. I imagine that was the flaw for another poster; it's hard to brown wet rice & you'd need to adjust the water. Fry rice dry & you'll get a better result 100% of the time. To try and be a bit healthier, I've mixed white and brown rice in a pail. This made it a little harder to tell when my rice was browned, but no big deal. Where I noticed this was an issue was at the end, when my brown rice was still a little crunchy. I wasn't thinking; I knew this & should've added a little more water in the first place. I threw in more water & let it cook a few more mins. Turned out fine. I also threw in about a 1/4 cup of onions to partially sauté in the oil first, then the rice, & then a clove of garlic (so it didn't burn). Canned chilies have a little moisture in them, so I waited for my rice to brown a bit before adding them. When I did, I pushed the rice to one side of the pan, dropped the chilies in the other & waited for the moisture to cook off a bit before incorporating them. I only used half a tsp. of pepper, because a whole tsp. seemed like an awful lot. Figured if people wanted more they could add it in after. Glad I did! My hubby (who loves spice) said it wouldn't have been palatable if I'd added it all. To me it needed a little more salt but I just added it once it was on my plate.
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The effort/taste ratio on this was good. My family of 6 all enjoyed it. I did do a couple of...