Serves 12 INGREDIENTS 8 cups (2 quarts/1.9 liters) chicken or vegetable stock 3 cups (630 g) uncooked medium or long-grain white rice 3 tablespoons Enchilada Spice* (recipe follows) 1 red bell pepper, stemmed, seeded, and finely diced 1 green bell pepper or large pasilla or poblano, stemmed, seeded, and finely diced DIRECTIONS Fill and preheat the sous vide supreme to 183F/82C Into each of two large (gallon/3.8 liter) zip-closure cooking pouches, put half the water and half the rice. Season each pouch with half the Enchilada Spice and add half the diced peppers. Use the displacement method (Archimedes’ Principle) to … Read More
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