COOK RICE WITH CHICKEN STOCK RECIPES
EASY OVEN RICE RECIPE | MYRECIPES
For anyone who’s ever struggled with cooking rice on the stovetop (and no, it’s not just you…), this easy oven rice recipe is for you. Say hello to your new foolproof method for perfect, fluffy rice—every time. The only real “tricks” to nailing this baked rice recipe are avoiding over-stirring and fighting the urge to “peek” while the rice is cooking.
Provided by Nicole McLaughlin
Total Time 35 minutes
Yield Serves 6 (serving size: 1/3 cup)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Coat bottom and sides of a 2-quart baking dish with oil. Add rice, butter, and salt to dish.
- Pour chicken broth into a glass measuring cup, and microwave on HIGH 3 minutes. Pour hot broth over rice, and stir until combined. Cover dish tightly with aluminum foil, and bake in preheated oven until liquid is absorbed, about 27 minutes. Uncover and let stand 3 minutes. Fluff with a fork, and serve hot.
BLACK-EYED PEAS AND RICE RECIPE - NYT COOKING
In her cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking,” Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin’ John, as recorded in the “Penn School & Sea Islands Heritage Cookbook.” The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom’s Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.
Provided by Kayla Stewart
Total Time 1 hours 45 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
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