Recipe: Zip-Quick Country Captain with Al Dente Make-Ahead Rice

ZIP-QUICK COUNTRY CAPTAIN

3 tablespoons bacon drippings or vegetable oil
1 large yellow onion, coarsely chopped (see Notes)
1 large green bell pepper, cored, seeded, and coarsely chopped*
1 large red bell pepper, cored, seeded, and coarsely chopped*
2 large garlic cloves, minced
1 tablespoon curry powder
1 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon ground cayenne
3 cans (14 1/2-ounces each) crushed tomatoes, with liquid
1 (3-pound) rotisserie chicken (from deli counter), cut up as for frying (or 2 pounds boneless cooked turkey breast, cubed)
1/2 cup dried currants
Salt and freshly ground black pepper, to taste
1/4 cup minced parsley
FOR SERVING:
3 cups Al Dente Make-Ahead Rice (recipe below)
3/4 cup slivered almonds, toasted

Heat bacon drippings in large, deep skillet over moderate heat 1 minute.

Add onion and red and green peppers and cook, stirring often, 5 to 8 minutes until onions are limp and golden.

Mix in garlic, curry powder, marjoram, thyme and cayenne; cook and stir 2 minutes.

Add tomatoes, chicken, currants, salt, and black pepper; adjust heat so mixture bubbles gently. Cover, and cook, stirring now and then, about 15 minutes until chicken is heated through.

Mix in parsley, taste for salt and pepper, and adjust as needed.

While sauce and chicken cook, reheat rice. Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve.

*Here's a chance to use those frozen chopped onions and bell peppers convenience packages. Save even more time by using the food processor. Put in chunks of onions and bell peppers together and pulse quickly to desired texture. To toast almonds, spread in pie tin, then set in preheated 325-degree oven for 10 to 12 minutes until lightly browned. Watch closely -- nuts burn easily.

Makes 4 servings

AL DENTE MAKE-AHEAD RICE
Makes 16 cups

"Cold or even frozen cooked rice can be slipped into casseroles, soups, salads, stews and stir-fries. It can also be reheated and used as a backdrop for dozens of other
recipes."

2 quarts water
4 cups uncooked converted white rice (no substitute)

Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add rice, stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. The trick is to cook it just until al dente (firm-tender) so that the grains remain separate instead of clumping.

Fluff rice gently with fork and cool 1 hour. Do not cover.

Fluff rice gently again, then spoon lightly -- do not pack -- into 1- or 2-cup plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer.

To reheat refrigerated or frozen rice:
Pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or steam just until heated through, 3 to 5 minutes; times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.

Source: Dinners In A Dish Or A Dash By Jean Anderson