Rice is a quick and easy side that goes well with almost every meal. I love it with grilled chicken and vegetables (as pictured above), tossed in hot soup or served with stir fries. The lovely thing about rice is that you can add in a plethora of spices and flavorings to amp up the flavor. For this recipe though, I like to keep it simple by substituting a good chicken stock (I like the Kitchen Basics® brand) for the water and sautéeing a little diced onion for flavor. I prefer chicken stock over chicken broth as it has a much deeper, richer flavor unlike broth which can be salty and watery. Add a little Kosher salt, ground black pepper and a handful of parsley to finish the rice off. Enjoy!
- 1 1/2 cups Uncle Ben’s Original Long Grain Rice, uncooked
- 3 tbs unsalted butter
- 1 medium onion, finely diced
- 3 1/3 cups chicken stock
- Kosher salt and ground black pepper, to taste
- small handful of fresh OR dried parsley
In a large saucepan set over medium heat melt the butter. Add the onion and sauté until softened, about 6-7 minutes.
Add the rice and “toast” over the heat for 2-3 minutes. Pour in the chicken stock and add the Kosher salt and ground black pepper. Bring to a boil and then reduce the heat down to medium-low and cover. Simmer about 20 minutes or until most all of the liquid has been absorbed.
Remove the rice from the heat and add parsley. Adjust seasonings as needed and serve hot.