Wayne ordered rice for a side dish at our last restaurant meal, and I decided it was about time to learn how to make rice taste good without pouring a sauce over it. I do enjoy our risotto recipe, and rice pilaf is good as well, but normally I just make plain rice. I also haven’t had great success with Spanish rice, so maybe that should be the next experiment. Looking at the copycat recipe I found, maybe my problem is I’m trying to make things taste good while also limiting the amount of fat and sodium in the dishes. It’s possible the two objectives are mutually exclusive!
Seasoned Rice (Our Version)1/4 cup butter1 cup rice1/2 cup chopped onion2 cups chicken broth2 tablespoons soy sauce1 tablespoon dried parsley1 teaspoon paprika1 teaspoon garlic powder1/4 teaspoon cayenne pepper
1/2 cup butter
2 cups uncooked white rice
4 cups chicken stock
1 cup finely chopped fresh parsley
1/2 cup soy sauce
1 large white onion, diced
2 tbsp. paprika
2 tsp. garlic powder
1 1/2 tsp ground cayenne pepper
1/2 tsp. salt
1/2 tsp. ground black pepper
In skillet, melt butter, add rice and let brown 5-7 minutes, stirring occasionally until lightly browned.
Once rice is cooked, add rest of ingredients and bring to a boil for 5 minutes. Turn down from boiling and simmer for 15 minutes until rice is soft.
Makes 6 cups of rice (approx. 8 servings)
I halved the recipe, thinking it had plenty of salt and pepper, so left that out entirely (and used a couple tablespoons dried parsley instead of fresh). Even with those adjustments, it was still too salty and peppery, although it was edible*. I guess we’ll be doing some more experimenting.
The color was a bit off as well (see above), but I imagine using less soy sauce will fix both of those issues.
*Mixing it with some mashed beans and cheese as a filling for burritos was a great way to use up the leftovers.