A Latin American staple, but also popular in Southern Untied States. I like to serve it with Blackened Fish but it goes well with many proteins, and if you mix in extra vegetables and meats it can be a entree on its own. This recipe serves 2, so increase as necessary.
Ingredients
- 1 cup Basmati rice – can also use Jasmine rice if you want to cheap out
- 12 oz Chicken Broth – can use water
- 1 oz Olive oil
- 0.5 Onion- diced fine
- 2 Garlic cloves – minced
- 1.5 tsp Kosher salt
- 0.5 tsp Turmeric powder
- 0.25 cup Cilantro leaves – chopped for garnish
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Rinse rice by repeatedly soaking in water draining until starches are washed off (water is clear).
- Heat sauce pan on Med heat. Add oil and let warm.
- Saute onions until nearly translucent (~4 mins).
- Add garlic and saute 1 min. Stir constantly so garlic doesn’t burn.
- Add the rice salt and turmeric. Stir to coat rice with oil and let cook until hot (s~1 min).
- Can optionally add half the cilantro.
- Add broth and bring to a lively boil.
- Reduce heat to low, cover and cook for ~15 mins, until the broth is absorbed.
- Turn off the heat and let rice rest ~10 mins.
- Fluff with a fork and garnish with the cilantro.
