Garlic Onion Seasoned Rice
Buttery rice simmered in chicken broth with garlic and onion powder.
Equipment
- Medium saucepan with lid
- Sieve
Ingredients
- 2 tbsp unsalted butter
- 1 cup long grain white rice jasmine or basmati, rinsed
- 2 cups chicken broth low sodium
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt adjust at the end
- ¼ tsp black pepper
Instructions
- Rinse. Rinse the rice until the water runs mostly clear.
- Toast. Stir 1 cup rice in 2 tablespoons melted butter for 3 minutes.
- Season. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour in 2 cups broth.
- Simmer. Bring to a boil, cover, and cook on low for 18 minutes.
- Rest. Rest for 5 minutes and loosen with a fork.
Notes
Substitutions: Use olive oil for the butter or vegetable broth for the chicken broth.
Tips: Keep the lid on while the rice cooks.
Storage: Refrigerate within one hour for up to four days.
Nutrition is calculated per serving.