1 teaspoon MCT Oil
1/3 cup finely chopped onions
1 sprig fresh thyme (optional)
2/3 cup converted rice
1 cup chicken stock or water
1/2 cup canned tomatoes, drained
1/4 cup Corn kernels
salt to taste
freshly ground black pepper
Preheat the oven to 350°F. (180 C)
In a small oven proof pot, heat the MCT Oil over medium-low heat. Add the onion and thyme,
and cook for 3 to 4 minutes, until the onions become translucent but not brown.
Add the rice and stir to coat evenly with MCT Oil. Cook for 3 to 4 minutes.
Add the stock, tomatoes and corn and bring to a boil over high heat.
As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. Add
the salt, pepper, and fluff with a fork.
1/3 cup finely chopped onions
1 sprig fresh thyme (optional)
2/3 cup converted rice
1 cup chicken stock or water
1/2 cup canned tomatoes, drained
1/4 cup Corn kernels
salt to taste
freshly ground black pepper
Preheat the oven to 350°F. (180 C)
In a small oven proof pot, heat the MCT Oil over medium-low heat. Add the onion and thyme,
and cook for 3 to 4 minutes, until the onions become translucent but not brown.
Add the rice and stir to coat evenly with MCT Oil. Cook for 3 to 4 minutes.
Add the stock, tomatoes and corn and bring to a boil over high heat.
As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. Add
the salt, pepper, and fluff with a fork.
Little Leakers
Spanish Rice