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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Playing around with preparing rice with a difference and came up with this......and it turned out delish, Oh My! Ingredients:
1 1/2 cups rice, medium grain |
1 small red onion |
1 small white onion (or yellow) |
1/2 small red pepper |
1 tablespoon olive oil |
1 teaspoon olive oil (optional) |
3 cups low sodium chicken broth |
1/4 teaspoon kosher salt (optional) |
1/4-1/2 teaspoon fresh ground black pepper |
Directions:
1. Cut onions and pepper in small dice.
2. Heat oil over medium heat in a large saucepan with cover. Add vegetables and stir-fry until onion turns lightly browned. Add rice and 1tsp oil (if you feel it is too dry). Stir and lightly brown the rice.
3. At this point, add seasonings, if using.**.
4. Add stock, stir well and cover.
5. Lower heat to simmer. Cook 20 minutes or until liquid is absorbed. Shake covered saucepan once or twice while cooking.
6. Fluff and serve.
7. **At this point, I put the rice and stock into a rice steamer to cook. This way it always comes out perfect for me.
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