hater !JGlOo5d1iU started this discussion 11 years ago#45,287
If I were to make slow cooker chicken taco shit (salsa + onions + beans + chicken breasts), which I normally eat over jasmine rice, would I be ok if I made the rice the day I make the shit and then freeze it in servings over the rice, or should I make the rice the day I eat? I was just microwaving the rice before (even though it's not microwave rice, it works and tastes fine to me).
I just think I could easily make one big pot of rice and have everything ready to go. Won't really save much time but whatever.
Also, any recommendations on thickening the shit? Or any recommendations for veggies that would be good to add to it after it was cooked (like frozen broccoli or sometbing) just to get some more veggies in. I was thinking maybe canned tomatoes to thicken it and add veggies, would that work?
brie !uXWPG0MygI joined in and replied with this 11 years ago, 10 minutes later[^][v]#597,829
I love a big pot of rice, pretty easy to just do it up and then you can use the extra rice for whatever.
Corn starch is a grate thickener for foods. Tomatoes would work fine and then whatever veggies you feel like adding.
Broccoli's a good idea. Corn would work in this dish as well.
(Edited 1 minute later.)
Anonymous C joined in and replied with this 11 years ago, 2 minutes later, 12 minutes after the original post[^][v]#597,830
You can freeze rice, but just bear in mind that it will never have that same fluffy quality again, but it is perfectly edible. Also to thicken something liquid, add a splash of flour and stir.
brie !uXWPG0MygI replied with this 11 years ago, 2 minutes later, 14 minutes after the original post[^][v]#597,831
Anonymous C replied with this 11 years ago, 2 minutes later, 16 minutes after the original post[^][v]#597,832
@previous (brie !uXWPG0MygI)
Are you, by chance, a USAmerican?
brie !uXWPG0MygI replied with this 11 years ago, 3 minutes later, 20 minutes after the original post[^][v]#597,833
@previous (C)
Irrelevant. There's just so much corn on the planet . . . Somebody has to use it for something!
hater !JGlOo5d1iU (OP) replied with this 11 years ago, 5 minutes later, 25 minutes after the original post[^][v]#597,834
@previous (brie !uXWPG0MygI)
ethanol, HFCs, they are.
hater !JGlOo5d1iU (OP) double-posted this 11 years ago, 31 seconds later, 26 minutes after the original post[^][v]#597,835
@597,830 (C)
Ah, I will just make it as I need. Thanks.
@597,829 (brie !uXWPG0MygI)
Ok. That works, sort of like beef stew.
Anonymous D joined in and replied with this 11 years ago, 9 hours later, 9 hours after the original post[^][v]#598,014
@597,830 (C) > same fluffy quality again.
Rice as found in Mexican cooking is NEVER EVER Fluffy. More dry and its always overcooked in some pan cooking as added stuff is added.
Bet freezing and defrosting wood change nothing.