Jon E. Rock of U.S.E.’s Best Happy Rice Pilaf in the History of Ever!

3. Throw pasta into pot and stir occasionally until pasta is uniformly light brown from the heated butter. It will smell nice.

4. Add rice, stock, and tomatoes.

5. Add pinch of salt.

6. Bring pot to a boil on medium-high heat.

7. Reduce heat to just above low and put a lid on the pot.

8. Cook for 15 to 20 minutes.

9. Give it a stir halfway through.

10. Open 40 of beer and place on table as garnish.

Note: The hardest part about this recipe is not letting the pasta burn in the initial stages. Keep a close eye on it.

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