Hot Lava

Did you also have a bumper crop of peaches last year, ran out of space in the freezer and ended up canning a hole bunch on syrup? Then have I got a recipe for you... and preschooler approved!

 It originated from my husband's college time, where they liked to challenge each other to cook in single color. The name comes from the blub, blub, blub the sauce does when cooking slowly, it really does look like lava! Since I use home canned ingredients, there also is not a whole lot of cooking involved, it's mostly a matter of waiting for the rice to cook and the ingredients to warm up.

What you'll need (~5 people):
2 quart jars of thick milled tomato sauce (no seeds)
1 jar of peaches on heavy or medium syrup
1/3 cup corn starch (not needed if using condensed tomato sauce)
chicken breast or tofu
and 2 cups brown rice
(spices to taste, tho I normally do not add anything else)

Boil water for rice, add rice and slowly cook until tender.

If using chicken breast pan sear until done, then add tomato sauce.
Dump the two jars of tomato sauce in a thick bottomed pan (we use a cast iron wok, or more properly called a wadjang). Add the syrup from the peaches but NOT the peaches. If using tofu cut in half inch cubes and add. Slowly simmer until the rice is ready.

When rice is ready, add peaches. Mix corn starch with a little cold water. Add liquid starch slowly to sauce and stir well, bringing back to boil to set for just a bit.

For a kick, start with frying a big spoon of sambal oelek (hot pepper garlic sauce) or sambal badjang (sweet pepper garlic sauce), when seared add either chicken, or the tomato sauce.

Do not add peaches until the end, as they get burning hot (quote from preschooler) and will burn your mouth! It isn't called Hot Lava for nothing :)