BakeMexican
Rice and gravy
The pan after a roast or chops. Rice is the plate.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
4.5 lb on the fire · ~3.2 lb to the table · 6 plates at 8 oz
- long-grain rice1.5 cups
- water or stock, for the rice2.5 cups
- drippings and fond from the meatthe pan
- stock, for the gravy1 cup
- flour if it is thin1 tsp
Method
- 1
Rice, water, salt, lid, 18 minutes off-boil. Rest 5, fluff.
- 2
Meat out of the pan. Stock in, scrape the fond. Reduce 3 minutes. Flour only if it is watery.
- 3
Rice down, meat on, gravy over. This is not a side you plate in a ramekin.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min