Basic White Rice

This is my version of basic rice.

Ingredients

1 cup long grain white rice
2 cups chicken broth
1 small white onion, diced
2 cloves of garlic, smashed and diced
1 tablespoon olive oil
1 tablespoon butter


Method

Heat oil in a medium sauce pan over medium heat. 
Saute onions and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter. 
Cook for about 5 minutes, stirring often. 
Add the broth, bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft. 
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)

Red Rice

This is one of the first rice dishes I ever tried to make. It is full of color and flavor.  It's not your traditional Mexican restaurant red rice.


Ingredients

1 cup long grain white rice
2 cups chicken broth
1 small white onion, diced
2 cloves of garlic, smashed and diced
1/4 cup (small) diced carrot
2 teaspoons paprika (any type except smoked)
pinch of salt
1 teaspoon cayenne pepper (Optional)
1 tablespoon olive oil
1 tablespoon butter

Method

Heat oil in a medium sauce pan over medium heat. 
Saute onions, carrot and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter. 
Cook for about 5 minutes, stirring often. 
Add the broth and paprika (and cayenne is using)
Bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft. 
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)
Sprinkle in a little salt and serve.

Yellow Rice

The color of this rice is an attention grabber. No one will be able to guess the key ingredient either. Turmeric was once know as Indian Saffron and this dish has a hint of a saffron-ish flavor and color.

Ingredients

1 cup white long grain rice
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small white onion, diced
2 cloves of garlic, smashed and minced
1/4 cup fresh or frozen yellow corn
2 teaspoons turmeric
pinch of salt


Method

Heat oil in a medium sauce pan over medium heat. 
Saute onions and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter. 
Cook for about 5 minutes, stirring often. 
Add the broth, corn and turmeric.
Bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft. 
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)
Sprinkle in a little salt and serve.

Cilantro-Lime Rice

I usually make this rice to go along with tacos or enchiladas.


Ingredients

1 cup of white, long grain rice
2 cups chicken broth
1 tablespoon butter
1 tablespoon olive oil
3 green onions, white part only, diced
2 cloves of garlic, smashed and minced
2 teaspoons lime zest
juice if half a lime
pinch of kosher salt
2 teaspoons of chopped cilantro

Method

Heat oil in a medium sauce pan over medium heat. 
Saute onions and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter. 
Cook for about 5 minutes, stirring often. 
Add the broth,lime juice and lime zest.
Bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft. 
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)
Once the rice is done, add the cilantro and toss to mix. 
Sprinkle in a little salt and serve.

You can hit it with a quick squeeze of lime to brighten it up before serving.