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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A Justin Wilson recipe. You gon' like dis one I gaurantee! Put here for safekeeping! **Edited after PaulaG's review to add cheese AFTER rice has cooked instead of mixing it in with uncooked rice** Ingredients:
2 cups uncooked long grain rice |
1 tablespoon onion powder |
1/2 teaspoon dill weed |
2 teaspoons salt |
3 tablespoons olive oil |
1/2 cup grated cheese |
1 teaspoon garlic powder |
1/4 teaspoon celery seed |
1/2 teaspoon cayenne pepper |
Directions:
1. In medium size pot, combine all ingredients except the oil and cheese.
2. Add enough water to cover the rice and come up the the first joint of your middle finger, then pour on the oil to keep it from bubbling over while cooking.
3. Bring water to boil until you see craters form in the rice.
4. Reduce heat to low and cover, 30 to 45 minutes until rice is done. Add cheese and stir.
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