Rated 5.0 stars by 1 users
Side Dish
Italian
4 servings
20 minutes
30 minutes
A good side dish on its own to serve with steamed or roasted veggies, or fold in fresh cut mango and pineapple, for a tropical twist. Great with citrus grilled proteins!
1 cup uncooked rice, washed and drained
2 teaspoons corn oil
1 organic yellow onion, freshly minced
2 organic peeled garlic cloves, finely minced
1 medium green pepper, cut into slivers
1 cup water
1 cup chicken stock or vegetable stock
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon tarragon dried leaves, crushed
2 teaspoons organic Italian parsley leaves, chopped fresh
2 teaspoons fresh baby dill, chopped
3 dash cayenne pepper
1/2 teaspoon ground ginger
Bring water and stock to boil in a heavy bottomed saucepan.
Add rice; bring to boil again.
Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm.
Heat oil in iron skillet until hot.
Add onion, garlic, scallion and pepper and sauté until lightly browned, turning frequently, 5 to 7 minutes.
Add rice to skillet and turn to coat with sautéed mixture.
Sprinkle with herbs, spices and seasoning; stir.
Cover tightly and place in preheated 450°F oven for 5 minutes; serve immediately.
