Prep 5 mins
Cook 18 mins
This rice goes with everything and has much more flavor than plain white rice. The recipe comes from the famed Columbia Restaurant which started in Ybor City, FL and now has locations throughout Florida. Easy to make and very flavorful; I especially like the texture...not sticky, not greasy, just right.
- 118.29 ml butter
- 1 large onion, chopped
- 473.18 ml long-grain rice
- 946.36 ml chicken broth (I prefer to use low sodium broth)
- 118.29 ml parsley, fresh, chopped
- 118.29 ml basil, fresh, chopped
- Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.
I love this recipe. The rice at Columbia restaurant is delicious. I am not a fan of plain rice, and wanted to see if I could find a copycat recipe for the "Good Rice". I was so happy to find it last year on this site. We have it fairly frequently. I served it last night as a side with a saucy dish I made - just perfect. Be sure to brown the rice, it adds the depth of flavor. You don't have to use the herbs, but it is better with them.
We were recently in Tampa and though we couldn't make it to the Columbia Restaurant, I've gone searching for recipes from there.
We didn't have fresh parsley and basil so improvised with 1/3 cup dried and it still turned out great.