 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons vegetable oil |
2 cloves garlic, minced |
1 cup white rice, rinsed |
2 cups chicken broth |
1/4 cup slightly crushed peanuts |
2 scallions, chopped |
salt and freshly ground black pepper |
Directions:
1. In a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.
|
|