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My review
Really Simple Rice
Mark S.
"This is a very simple but tasty rice recipe. Makes a great side dish and leftovers are almost as good the next day."
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Ingredients
40 m servings 149 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 149 calories; 2.6 g fat; 26.9 g carbohydrates; 3.6 g protein; 1 mg cholesterol; 94 mg sodium. Full nutrition
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Reviews
Read all reviews 1925 Ratings
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Most helpful critical review
1/17/2013
I give this about 3.5 stars. It turned out and was easy to make, but mine was really oniony. When I make white rice, I typically make Brazilian rice from this site. I thought I would try somethi...
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1/20/2013
Followed the recipe and thought it was great! We paired the rice with the baked soy lemon chops from this site, and it was a huge hit!
1/17/2013
I give this about 3.5 stars. It turned out and was easy to make, but mine was really oniony. When I make white rice, I typically make Brazilian rice from this site. I thought I would try somethi...
6/10/2013
I really enjoyed this rice. It was a nice change from ordinary rice. Make sure to use a mild onion because a strong one might overpower the rice. I would make again!
12/14/2016
This is the BEST RICE! So much better than plain white rice and better than prepackaged mixes! This has become a 'go to' recipe for me!
11/4/2012
I will be making this rice again! I made it with 3 cups of uncooked rice and five cups of chicken broth; but other than that followed the recipe to the letter and it turned out great.
11/14/2017
This rice is excellent as is. I have made it several times. I used it with the Pan-Seared Chicken with thyme from this site and it is an excellent pair!
3/1/2017
It's a great everyday staple. My daughter thinks 'm a chef now. My only issue now is generating enough chicken stock to fuel the rice. I try and pick up a Rotisserie Chicken every couple of...