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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made some very simple chicken kabobs and had some onion bits and pieces left over, so I decided to make some rice to go along side it. This is all stuff I had on hand (I just got back from World Market which is why I had the garlic and basil oil on hand) and this is definitely a one off from plain white rice. And I promise it's not too oily! Enjoy! Ingredients:
1/4-1/2 cup onion, diced |
1 teaspoon garlic oil, minced garlic will work just as well |
1 teaspoon basil oil |
1 teaspoon extra virgin olive oil |
1 cup jasmine rice |
1 1/2 cups chicken broth, i like rachel ray's stock in a box |
salt and pepper |
Directions:
1. Heat extra virgin olive oil in a pot on medium/high heat. Add diced onions and stir. Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
2. Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
3. Add chicken broth, stir, bring to a boil (should be fairly quick), cover, turn down to low and let simmer for 15 minutes.
4. Turn burner off and let rest for 5-10 minutes without taking the lid off. When done, stir/fluff and serve.
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