4 Flavored Rice Recipes
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.
