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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Tyler Florence. Serve with Chicken Enchiladas with Roasted Tomatillo Salsa Ingredients:
2 cups long-grain rice |
4 cups water |
2 garlic cloves, smashed |
1 tablespoon turmeric |
1 teaspoon kosher salt |
1 bay leaf |
Directions:
1. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
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