Fat drain test: Tilt pot—oil should run clear (not milky)
Rice tenderness: Should slide off fork (not crumble)—never overcook
Broth safety net: Keep extra hot broth on stove—too thick? Add ¼ cup
Kid hack: Let them dice peppers—it’s their favorite “fire dancer” moment
Frequently Asked Questions
Q: Why did my rice turn out mushy?
A: Overcooked or skipped rest. Never peek during cooking—steam = perfect texture.
Q: Can I use frozen peppers?
A: Never. Frozen = waterlogged mush. Fresh only—soggy disaster otherwise.
Q: Why no ketchup?
A: Traditional Polish-American = no ketchup. Worcestershire = authentic tang.
Q: Can I make it ahead?
A: Brown meat 1 day ahead (store fond in fridge). Simmer day-of—fresh simmer every time.
Q: Why LOW heat for rice?
A: High heat = exploded grains. Low = tender, separate rice.
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