Prep 5 mins
Cook 25 mins
From Tyler Florence. Serve with Chicken Enchiladas with Roasted Tomatillo Salsa
- 2 cups long-grain rice
- 4 cups water
- 2 garlic cloves, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
I have to agree with Chef Buggsy Mate's review. While this was tasty, I will definitely use 1/2 chicken stock (if not more) next time. This is a nice alternative to plain white rice. I served this with Salsa Chicken.
This was a pretty tasty side dish...I think however; that the next time I make this I will use half chicken stock and half water for the liquid. I served this with your spicy black bean recipe you posted and your mean green tortilla soup. Everyone loved dinner. Made and reviewed for Spring PAC 2011.