ROASTED POTATO PILAF

Instructions:

1.   Rinse rice well and drain. In a large pan, melt butter and add in rice. Brown rice until light golden brown, about 6-8 minutes. Add in chopped onion and cook until golden. 

2.   Pour in chicken broth and add in all seasonings.

3.   On medium to high heat, put lid on pan and cook for 22-25 minutes. 

4.   Remove lid and gently stir rice. There should be no remaining liquid. If there is, cook with lid for another 5 minutes. Set aside.

5.   In a large pot, boil 8 cups of water. Place cubed potatoes in with lid and boil until fork tender, 25-30 minutes. Drain potatoes and place into bowl.

6.   The water should be covering the carrots so add more as needed. In the same boiling water, add in cubed carrots and boil with lid, another 20 minutes. Drain carrots and set aside.

7.   Add olive oil to large pan and heat. In a well, heated pan, add in ground beef and pork. Let the meat cook until golden brown color, 3-5 minutes. Then, lightly break apart with stir fry spatula. Add in sake kasu powder. 

8.   Add in bell peppers to the pan. Then, add in tomato sauce, ketchup, and bulldog sauce. Add salt and pepper to desired taste.

9.   Remove all contents from pan. Then in the unwashed pan, add in butter and melt. Add in boiled potatoes and occasionally stir for brown crisp. This takes about 10-15 minutes. 

10.   Preheat oven to 425.

11.   In a large 9x9 pan, add in rice and create an even surface with spatula. Then, pour the meat-vegetable mixture on top. Lastly, top with crispy potatoes.

12.   Generously spray olive oil onto the potatoes. 

13.   Place in middle rack and bake for 35-38 minutes.

14.   Squeeze lime juice throughout the dish and immediately serve.

*the video shows brief clips of what I think are more helpful when explained visually, hehe*

         Enjoy xx.