Prep 5 mins
Cook 25 mins
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.
- 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
- 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.
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!
The flavor in this is great, but I had to add broth because it kept getting burned.
I'm sorry, but this was a disaster. Two and a half hours later, the rice was tolerable. Admittedly, I have an electric stove, but STILL. And there was NO flavor. By the time I got done adding basil, salt, pepper, more garlic powder, we ate it. But we won't be doing this again. Thanks for posting, but ...