savory rice

Last weekend was beach weekend (though to be honest, we spent about twenty minutes at the actual beach – it IS November, after all), and the girls and I read, watched bad television, played Bananagrams and ate a lot of food.  In other words, it was heaven.  On the first night we put together tacos, rice and beans for dinner, and then we ate the leftovers for lunch the next day.  Except there weren’t any leftovers of the rice because it was absolutely delicious and possibly addictive. Thank goodness for photos and friends who don’t mind sharing their secret recipes.

Savory Rice (recipe courtesy of Gretchen’s mom)

INGREDIENTS

1 cup white rice

1/4 cup oil

1 small onion, diced

1 clove garlic, diced

1 Tablespoon dried parsley (optional)

2 1/2 cups chicken broth

1 teaspoon salt

DIRECTIONS

Heat chicken broth, parsley and salt together in a saucepan, stirring occasionally.  Bring to a boil.  In a large frying pan (one with a lid!), sauté onion and garlic in oil over medium heat.  After approximately five minutes, add the rice, stir and fry until the rice is toasted brown.  Slowly add boiling broth mixture to frying pan.  Cover and turn heat to lowest setting.  Simmer for 25 minutes, and do not remove the lid until the time is up!  Yields 4-5 servings.

The recipe is straightforward, the ingredients are simple… and there are times when all it takes is something uncomplicated like a savory rice dish to make everyone happy.  This is some of the best rice I’ve ever tasted, and I am very happy to have the recipe in my possession.  YUM.

Recommended for: a side dish to go with a Tex-Mex meal, a flavorful and aromatic addition to any cuisine, and a deceptively simple answer to your savory food cravings.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking!