Prep 5 mins
Cook 20 mins
I made some very simple chicken kabobs and had some onion bits and pieces left over, so I decided to make some rice to go along side it. This is all stuff I had on hand (I just got back from World Market which is why I had the garlic and basil oil on hand) and this is definitely a one off from plain white rice. And I promise it's not too oily! Enjoy!
- 1⁄4-1⁄2 cup onion, diced
- 1 teaspoon garlic oil, minced garlic will work just as well
- 1 teaspoon basil oil
- 1 teaspoon extra virgin olive oil
- 1 cup jasmine rice
- 1 1⁄2 cups chicken broth, I like Rachel Ray's Stock in a Box
- salt and pepper
- Heat extra virgin olive oil in a pot on medium/high heat. Add diced onions and stir. Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
- Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
- Add chicken broth, stir, bring to a boil (should be fairly quick), cover, turn down to low and let simmer for 15 minutes.
- Turn burner off and let rest for 5-10 minutes without taking the lid off. When done, stir/fluff and serve.
Better than my life of ironing my husband's shirts. Made for Gluten-Free Recipe Tag.
Absolutely amazing. So simple but hearty and extremely tasty. I ended up using spring onion because I didn't have any normal onion and it was amazing. Have since made it with normal onion too. I also fry some chicken and mushrooms on the side and stir it through at the end. Amazing!