Prep 10 mins
Cook 15 mins
Very similar to the original without all the chemicals, additives and sodium.
- 1 teaspoon dry chopped onion flakes
- 1⁄2 teaspoon dry parsley flakes
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
- 1 cup long grain rice
- 1⁄3 cup dry wild rice
- 1 tablespoon butter (optional)
- Combine all of the spices in a medium saucepan and mix thoroughly.
- Add the both types of rice, the chicken stock and butter (if using).
- Bring mixture to a boil and stir to combine.
- Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.
This recipe has nothing to do with "Uncle Ben's." It couldn't be further from what it's trying to copy; Uncle Ben's has no chicken, no turmeric, no cumin, and no ginger. The finished product is actually orange-colored from the turmeric. It's not bad, it's just not at all a copycat of Uncle Ben's as it claims.
I thought it tasted like Uncle Ben's, but next time I make it I will halve the amount of salt and turmeric. It was too salty and a little bitter from all the turmeric. We used brown rice and wild rice and cooked it longer, still tasted great.
Not even close to the Uncle Ben's in flavor. I loved the finished product, though as many other reviewers point out, the wild rice needs to be cooked a bit before hand. I used the full teaspoon of turmeric, and it did impart something of an Indian flavor, but not objectionable. Used finely chopped fresh sweet onion instead of the dried onion flakes, and forgot the parsley, too. The overall product was quite yummy.