Rating: 4 stars 4
15 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A great alternative to plain white rice. Excellent with my Hawaiian meatball recipe.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a deep saucepan over medium heat. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir garlic into the onion; cook just until fragrant, 1 to 2 minutes more. Add bell pepper to the onion mixture; cook until the pepper just begins to sweat, 1 to 2 minutes more.

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  • Stir water, rice, parsley, and bay leaf with the onion mixture; bring to a boil, reduce heat to low, and cover saucepan with a lid. Simmer mixture until liquid is entirely absorbed and the rice is tender, about 20 minutes. Rest dish off heat for 5 minutes; fluff with a fork.

Cook's Note:

If substituting water for the chicken stock, add 1/2 to 1 teaspoon salt and 1 tablespoon butter.

Nutrition Facts

131 calories; protein 2.4g; carbohydrates 24.7g; fat 2.4g; cholesterol 5.1mg; sodium 23mg. Full Nutrition
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