NEVER-FAIL CHICKEN-FLAVOR WHITE RICE RECIPE - THANKSGIVING ...
This will produce perfect rice every time, just make certain to use only converted white rice, I use Uncle Ben's for this.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter or margarine in a saucepan with a tight-fitting lid.
- Saute the onion and garlic with thyme until soft (about 3-4 minutes).
- Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
- Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
- Season with salt.
Nutrition Facts : Calories 296.5, FatContent 10.2, SaturatedFatContent 5.8, CholesterolContent 22.9, SodiumContent 641.9, CarbohydrateContent 42.2, FiberContent 1.3, SugarContent 1.3, ProteinContent 7.8
CHICKEN AND RICE BROTH RECIPE - ALL RECIPES UK
Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare.
Provided by Warner Beatty
Categories Meat and Poultry Beef Steaks Flank Steak Recipes
Total Time 1 hours 15 minutes
Prep Time 55 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
- Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
- Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
- Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.
Nutrition Facts : Calories 458 calories, CarbohydrateContent 7.3 g, CholesterolContent 100.3 mg, FatContent 25.7 g, FiberContent 0.7 g, ProteinContent 37.4 g, SaturatedFatContent 13.2 g, SodiumContent 179.9 mg, SugarContent 0.7 g
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