Convenient, fast, throw-together, American-style. And not half-bad, either. Nowadays, American fare has developed into fusion food — the melting pot meeting of diverse cultures coming together to create something exciting and new, with old-culture sources as its base.
The lead-up to this recipe deservedly belongs elsewhere, as I think it’s better than the recipe itself. ‘Recipe’ is used lightly, as it’s just a throw-together and I can’t stand when people call such things creations, like I often make, recipes! Technically, though, the term does apply. My cooking creds are zilch, besides.
But, this polyglot quick-meal had a little taste and I figured I could share that. So, here it is.
Randy’s Recipes: Open-Faced (Or Closed) Curried Chili Sandwich
2 cans Chili (beef-and-bean, or vegetarian bean)
1/2 medium bag rice (white, or your preferred)
Curry powder (or seasonings of your choice; I used Pereg Brand Indian Curry)
Bread, sliced or torn (White, or your preferred; plain or toasted; I used Wonder-brand bread under this, and it added a just-right sweet note to the combination)
Pick dry rice of any grains that don’t look good and any foreign matter. Rinse the rice grains in a strainer and let drain. Place grains in a medium saucepot with water, filled about an inch or two above the top of the rice level (general measure; eyeball for right height — you’ll learn this with practice) and simmer until grains are moist but most of water has evaporated. Heat chili in another saucepot. Fold chili and rice together. Place into an oven-safe baking dish and generously sprinkle curry powder on top, leaving it on top to become heated and dried, as is. Bake at 375°F-400°F for about 15-20 minutes, or until desired dryness is reached. Place on bread and enjoy!
3.4 Yums Up