Rice is such a classic staple in many cuisines. It’s tasty, it goes with everything and yet tricky to get right if you don’t know how. Once you do know how to make it, it’s one of the easiest dishes to cook. When done right, it should be light and fluffy, not gluggy and sticky.
1 cup of long grain, white rice
finely minced or granulated garlic
minced fresh red or dried onion
1 tsp (and a bit) tomato paste
salt to taste
chicken stock or bouillon
1 tbsp vegetable oil
1/2 cup frozen veggies (optional)
Heat a non-stick stock pan with medium heat until water rolls on the surface. Add 1 tbsp vegetable oil or enough to lightly cover the bottom of the pan. Add the rice and let brown until golden. (It will first become translucent and then will start turning opaque white and finally golden.)
Add garlic, onion and 1 heaping tsp tomato paste. Stir until evenly coated and just combined. Add 1 cup of chicken broth and give it another good stir. This will be the last time you stir so the rice turns out light and fluffy. Keep the heat on medium until the liquid begins to reduce. Depending on your heat, 5-8 minutes. Then add another cup of water and turn the heat down to a low simmer for the next 10 minutes.
Add a grind of salt if desired and half a cup of frozen veggies if using. Cover. Keep an eye on it so it doesn’t burn on the bottom. When it looks like there’s no more steam coming out, check the bottom to make sure it’s dry-ish but not stuck. Turn the heat off and leave covered for another 5ish minutes. Transfer to a serving bowl and fluff with a fork if needed.
Serve in burritos, tacos, as a side with slow cooker dishes. Versatile and delicious!