 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6. Ingredients:
2 tablespoons butter |
1 onion, diced |
1 roasted red pepper, diced |
6 mushrooms, chopped |
6 cloves garlic, minced |
2 cups uncooked instant rice |
3 cups chicken stock |
2 teaspoons red pepper flakes |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
|
|