COOK RICE IN CHICKEN BROTH RECIPES

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NEVER-FAIL CHICKEN-FLAVOR WHITE RICE RECIPE - THANKSGIVING ...



Never-Fail Chicken-Flavor White Rice Recipe - Thanksgiving ... image

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

3 tablespoons butter or 3 tablespoons margarine
1 small onion
1 tablespoon minced garlic (optional or to taste)
salt and black pepper
1/4 teaspoon dried thyme
2 cups converted white rice
3 cups chicken broth

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



Chicken and rice broth recipe - All recipes UK image

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

1 medium head garlic
1?½ pounds flank steak
salt to taste
2 teaspoons freshly ground black pepper
4 tablespoons butter
¼ cup chopped green onions
1 cup dry red wine

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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