Add broth, place lid on saucepan. Bring to a boil then immediately turn down to medium low.
Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
Remove from stove but leave lid on. Rest for 10 minutes.
Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve.
Cilantro Lime Rice
2 tablespoons extra virgin olive oil
1 1/2 cups white rice
1 clove garlic, minced
2 1/4 cups water
1 teaspoon salt
Finely grated zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro
Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.
Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
Serve with chicken, steak, shrimp, Mexican or Asian food.
Yellow Rice
3 tablespoons butter
1 cup white rice
1 teaspoon fresh minced garlic
1 teaspoon onion powder
1 teaspoon ground turmeric
2 cups chicken broth
1/2 teaspoon salt
ground black pepper to taste
2-3 tablespoons fresh cilantro chopped
Instruction:
Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
Add garlic, onion powder, and turmeric and stir until well mixed in.
Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
Remove from heat, add cilantro, and fluff with a fork. Serves 4.
Mexican Rice
1 1/2 cups white rice
3 tbsp neutral oil
1/4 onion diced
1 garlic clove crushed
1 tbsp Knorr chicken bouillon
1/2 tsp garlic powder
2 roma tomatoes
2 cups hot water
1/4 tsp salt or to taste
3 sprigs cilantro
Instruction:
Over medium heat, add the oil to a non-stick pan, then fry the onions and garlic.
When the onions and garlic have lightly browned, remove the garlic and set it aside.
Add rice to the pot and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.
Add the Knorr chicken bouillon, garlic powder, mix and continue toasting for another minute.
Blend together the roma tomatoes and fried garlic clove. You should have about (1 cup) of tomato sauce.
Add it to the rice, stirring constantly for 30 seconds. The color should change to warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to.
Add the HOT water to the rice. It has to be hot- if the liquid isn’t bubbling on the sides of the pot, your water is not hot enough. Stir in salt to taste at this point if you’re adding. I recommend about 1/4 tsp salt.
Add the cilantro on top, continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to the low and cover for 20 minutes. Do NOT lift the lid!
After 20 minutes, turn off the heat and fluff the rice with a fork. There will be a thin layer of tomato sauce at the top- that is what we want. Just gently fluff & mix it into the rice to distribute evenly.
At this point, the rice is ready if you don’t like overly soft rice. But if you want it more soft & fluffy, cover for another 10 minutes (no heat). Enjoy!
Recipe courtesy Recipe journal
