Prep 20 mins
Cook 50 mins
This is my own signature rice dish. I make a variation of it every week, you can add "anything" to it and it goes with "everything". You can make this your very own by checking out the variations I listed below and if you try something different and it's great, I'd love to hear about it. I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different. Just be sure to use broth instead of water.
- 1 cup jasmine rice
- 1 1⁄4 cups chicken broth
- 2 -3 tablespoons olive oil
- 1⁄2 large onion, chopped
- 1 pinch saffron
- 1⁄2 cup frozen peas
- salt and pepper
- Mix the pinch of saffron into the chicken broth.
- Cook the rice using the chicken broth mixture. **I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different.**.
- While the rice is cooking sauté the onions in a little oil, on low to med. heat, stirring them frequently. I like to sauté them for awhile (like 20 minutes), so they get caramelized.
- Turn the onions off when they are done to your liking.
- When the rice is done add another tablespoon or so of olive to the onions turn the heat up a bit and add the cooked rice.
- Stir fry the rice for about 5 minutes and then add the peas and sauté for another 5 minutes or so. I like to really stir fry the rice, so I use the maximum amount of oil. With the heat on med-high I let it sit so some of the rice gets a little crispy, not burned, but crispy on the bottom. - I hope that makes sense!
- Add salt and pepper to taste.
- Now, some variations depending on my mood --.
- I add diced bell pepper with the onions.
- Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sautéing.
- I also add some toasted slivered almonds occasionally.
- And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!
- You can pretty much do as you please with this; it's so easy and always so good.
Very nice rice. I used onion, garlic, yellow bell pepper and sliced mushrooms. I browned everything really well. I would like to try it with spices added next time. Thanks for the variable recipe! Made for Zaar Tag.