So basically this rice is everything.
Over the past four years I have changed it up, added different veggies to it, experimented with different heat levels, but some things are better simplified. This rice is a flavor bomb.
I serve it instead of regular white rice when we cook chicken stew, beef stew, etc. But it can also be eaten by itself.
When Will and I first started dating I started making him this and he asks for it at least once a month.
Yes, it does have jalapenos in it. No, it is not spicy. It has the flavor of the jalapenos but not the heat. If you like a lot of heat, try adding more jalapenos or maybe leave the seeds in instead of removing them.
Hope you enjoy this is much as my family does.
Melt 1 stick of salted butter over medium heat. Add garlic, green onions, and jalapenos and sauté until slightly tender.
Add 2 cans of chicken broth and 1/2 tsp kosher salt. Bring to a simmer then add the rice. Bring back to a simmer, put the lid on, and reduce the heat to low (keeping a low simmer).
DO NOT LIFT THE LID. (I know, it’s so hard. You will want to look at this delicious concoction but you will have to wait.)
20 minutes to be exact. Then…..ta da!!!!!!
So magical. Put some brown gravy over that. Your welcome.
1 stick of butter (salted)
2 cloves of garlic, minced
1/2 cup green onions, chopped
2 jalapenos, chopped and seeds removed
2 (14.5oz) cans of chicken broth
1/2 tsp kosher salt
2 cups jasmine rice
Over medium heat, melt the butter and sauté the garlic, onions, and jalapenos until tender (about 4-5 minutes). Add the chicken broth and salt and bring to a simmer. While stirring the pot, add the rice. Bring back to a simmer then cover (no peaking!). Turn the heat to low. Cook for 20 minutes. Enjoy!
******NOTE – if cutting this recipe in half, adjust cook time to 15 minutes.********