There's certain things that have a rule of thumb for cooking. One such thing is rice, which you typically cook with 1.5-2x water to rice. However, we're going to ignore that and see if we can make it a bit differently.
Ingredients:
1 cup Rice
1 cup Water
2 Eggs
1/4 bottle Jalapeno Salsa
1 jar Alfredo Sauce
Instructions:
Add rice and water to a pan and cook on medium heat
When the water has been absorbed/evaporated stir in eggs
Stir occasionally until eggs are cooked
Stir in salsa and cook for a minute
Add alfredo
Increase heat to reduce the alfredo
Stir occasionally to avoid burning
Remove from heat when the alfredo has reduced
This didn't turn out at all the way that I'd intended for it to. To the point that while I had been initially been planning on naming this entry "Poorly Fried Rice with a Jalapeno Alfredo Finish", but after seeing the final result I realized that I should name it something more representative of the final product, and the fact that it looks like porridge, or gruel. The poorly designation from the original name is still applicable though. I'd been hoping that some of the alfredo's liquidity would be absorbed into the rice while I was reducing it, but I'm pretty sure that it mostly just evaporated, as the rice was still a bit on the harder side. The flavor was pretty good though, with the salsa providing a bit more kick to the meal.
I probably could have used more eggs though, because while I could occasionally taste the eggs, they weren't spread throughout the dish in a consistent manner. If I were to make this again I think that I would use about half as much sauce, and mix it into the water before cooking the rice to get it in earlier on. I'd also use a proper amount of water.
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