I had so many leftovers in the fridge and I had to use them up or I wouldn't be able to cook anything new. It was just a little of this and a little of that, not enough to make a meal out of any of it. I pulled out a Portuguese sausage, some carnitas, a carrot, tomato, 1/2 a bunch of cilantro and a lime. I looked in the pantry and found about 2 cups of basmati rice. Thinking that this could make a crazy rice dish? What did I have too lose but a bunch of misfit leftovers and a couple of cups of rice and that’s how this became crazy rice.
The crazy rice ended up being ridiculously addictive. What this dish brought was the desire to keep taking another bite. I strive to make dishes that call you to crave them and this would be one of those dishes.
The Indian basmati rice was soft and fragrant while the leftover Mexican carniatas and Portuguese sausage added just enough meatiness with their own individual flavors. The red pepper flakes spiced up the rice just enough to give it a punch and the soft cooked onions, garlic, carrot and tomato added an unnoticed layer of natural sweetness. Surprisingly the cilantro and fresh lime juice brought the whole dish together with another undetectable layer of flavor that made you want more.
It was so funny to taste this dish after it was done, trying to detect the different flavors that made it taste so yummy. And even though I was the cook, I found it difficult to discern the individual flavors. That to me is what you call a perfect blend.
2 cups bastmati rice
2 Tbsp. olive oil
1 Tbsp. butter
1 14 oz. can chicken broth
2 cups water
1 large onion, chopped
2 large cloves garlic, minced
¼ - ½ tsp. red chili flakes
1 large carrot, diced
1 large tomato, diced
2 large pinches kosher salt
1 large pinch black pepper
½ bunch cilantro, chopped
1 whole lime, juice of
1 link portugese sausage, cooked & diced
¼ pound carnitas
Saute onions in olive oil and butter over med heat until soft with the garlic and red pepper flakes.
Add rice; let cook for about 2 - 3 minutes. Add Portuguese sausage, carnitas, carrots, chicken broth, water, tomatoes, salt and pepper and bring to a boil.
Cover and let cook over med-high heat until most of the liquid is evaportated (about 10 minutes). Turn heat down to low and let cooked covered for another 15 minutes. With the heat turned off stir in cilantro and lime juice and cover for another 10 – 15 minutes. Fluff the rice and serve.