4 December, 2013

Rice

Posted in : Freezer Friendly, From the Pantry, Make Ahead, Side Dish on by : Pamela Reynoso

 

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For 2 of us I use ½ a cup of rice to 1 cup of chicken stock. You can use vegetable broth or water if you prefer.  The basic idea is 2 parts liquids to 1part rice.  Place chicken stock and rice in pan and stir to make sure that the rice is not stuck to the bottom of the pan. Bring to a boil then turn heat  as low as it will go and continue to cook for 20 minutes. Do not remove the lid and do not stir after you have brought it to a 20131204-065149.jpgboil.

There are many variations that can be added to the rice to spice it up after you have made the basic rice you could add: A sautéed onion, mushrooms,  Butter and Parmesan Cheese, broccoli and Cheese