White Rice // Meals with Maria

 

Garlic Butter Rice

ingredients  

  • 6-8 cloves garlic very finely sliced
  • 2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavoured oil
  • 2 ½ teaspoons garlic minced
  • 4 tablespoons butter salted or unsalted, divided
  • 1 ½ cups white rice medium or long grain is best (raw)
  • 2 ½ cups chicken broth
  • ¼-½ cup scallions finely sliced
  • salt
  • white pepper

instructions 

  • Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
  • Pour out excess oil then return to the stove.
  • Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
  • Add rice, stir to coat in garlic butter.
  • Add broth, place lid on saucepan. Bring to a boil then immediately turn down to medium low.
  • Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
  • Remove from stove but leave lid on. Rest for 10 minutes.
  • Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve.
  •  Recipe on: Spend with Pennies

My Mother in Law's Spinach Rice: 1 box frozen chopped spinach, 1 stick butter, 3 chicken bullion cubes, 1 onion finely chopped and 2 cups rice (uncooked and not instant) and one can of chicken broth Put all in pot and cover and simmer for 30 mins, from time to time stir it, the 30 mins is after it starts to all cook some but just taste it and stir once in awhile also so doesn’t catch on bottom of pan.

Maria's Rice 

From: All Recipes

Ingredients

  • 1 cup uncooked white rice

  • 1 (10.5 ounce) can condensed French onion soup

  • 1 (10.5 ounce) can beef broth

  • ½ cup butter, sliced

  • Directions

    1. Preheat oven to 425 degrees F (220 degrees C).

    2. In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.

    3. Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

    4. Nutrition Facts (per serving)

      287Calories
      17gFat
      30gCarbs
      4gProtein

Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more