Recipe by Bill Hilbrich
A solo side dish of moist, and flavorful rice. Substituting 1/4 teaspoon of your favorite curry powder in place of the garlic will give the rice a rich glow and a more subtle flavor. Cooking is a Creative Sport.
Top Review by Kelly M.
All in all, a good recipe. My only problem was that my rice was not completely cooked..it was still a little hard. Could be that my lid did not fit tightly enough as the recipe calls for. It was the perfect size serving for one, very simple to make, and I did eat every bit. It is very flavorful for the mimimal amount of ingredients. I will make it again and cook it a bit longer, maybe 20 minutes, to cook my rice. I'll keep it in my Zaar cookbook. Thanks!
- 2 tablespoons olive oil (optional)
- 1 clove garlic, diced
- 1⁄3 cup onion, diced
- 1⁄3 cup uncooked rice (, not instant)
- 2⁄3 cup chicken stock
Directions See How It's Made
- Heat the olive oil in a small sauce pan that has a tight fitting cover.
- Add garlic and onion, and stir until the onion becomes transparent, but stop before the garlic starts to turn brown.
- Add rice and continue to sir until all the grains are coated in the olive oil.
- Add the chicken stock, lower the heat to barely on, and cover with a tight fitting lid.
- Keep pan over the low heat for exactly 15 minutes.
- Remove from the heat but Do NOT peek, and let the pan sit for another 10 minutes.