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Chile Relish Sauce

3 cups of rice (Yes even if you only need a little rice because it’s cheap and cooking less doesn’t come out well)

3-4 Tablespoons Olive oil

½ – 1 cup of Pepper Relish (depending on bravery and spice level desired)
OPTIONAL 1 8 oz can of diced Tomatoes Optional

6 ¼ cups of Boiling water

2 tablespoons of Chicken Bullion (Tomato bullion if you can find it in Hispanic section or store, It has chicken flavor and tomato flavor in it)


Put 3-4 tablespoons of olive oil in the good sealing 4-6 Quart pot with good thick bottom and Add Rice. Fry rice until it starts to turn evenly brown stirring constantly. Add 1/2 cup – 1 cup of Pepper relish and stir very quickly (in the very hot pot that was frying the rice) only for about 20-30 seconds. add 6 1/4 cups Pre Boiled water (I usually put water in Micro before I start frying the rice), and 2 tablespoons of Chicken Bullion. OPTIONAL tomatoes go in now. It will be instantly boiling hard, so you turn it down right away and cover it up to simmer. after about 5 minutes stir, and cover it up and FORGET ABOUT IT for 20 minutes turning down so it’s just simmering (Stirring it after 5 minutes makes you rice mush) After the 20 minutes, check to make sure water has been absorbed. If so turn it off and stir it to fluff it up. If not give it a few more minutes and recheck. If you did well you should have a very small patch of slightly burnt rice on the middle of the bottom of the pot.   Don’t disturb it, while you serve as it adds a good flavor to the rice. Serve your rice and enjoy with any meal

Recipe courtesy of James Harms