My hubby is making a batch of his Seasoned Rice while we are getting the Shrimp kabobs ready for the Grill. So enjoy this recipe!
- 1 cup Long Grain Rice
- 1¾ cup Chicken Broth or Vegetable Broth
- 1 tsp Butter or Olive oil for toasting rice (optional)
To stir fry
- 2 tbsp Butter or Olive oil
- 1 tbsp Garlic minced
- 1/4 cup Onion diced
- 1/4 cup Red Bell Pepper diced
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 tbsp Fresh Parsley chopped
- 1 tsp Butter or Oil optional, for stir frying
Wash and rinse rice before cooking. Drain all the water and toast the rice grains in little butter if you wish to have a more distinct , nutty grains .Choose to cook rice over stove top or using an electric rice cooker. For stove top – Toast rice in little butter or oil for few minutes and then add chicken broth or stock. Bring this to a rolling boil and then reduce the heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-17 minutes. When done, fluff up with a fork and set aside. (Add required salt if the stock is unsalted)
Melt butter in a pan, saute minced garlic, diced onion and red pepper with sugar, salt and black pepper. Saute until the onion turns soft and the veggie cooks tender. Add cooked rice and stir fry until well combined. Add fresh parsley and stir fry for few seconds and switch off! Serve.