GARLIC RICE RECIPE RECIPES

Name: Garlic Butter Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 serving(s)
Ingredients: 1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine); 1/2 cup white rice (or jasmine); 1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery); 1 1/2 cups water or 1 1/2 cups chicken broth; 2 -3 tablespoons chopped garlic (or minced)

GARLIC BUTTER RICE RECIPE - FOOD.COM

Garlic Butter Rice Recipe - Food.com image

I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
1/2 cup white rice (or jasmine)
1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
1 1/2 cups water or 1 1/2 cups chicken broth
2 -3 tablespoons chopped garlic (or minced)

Steps:

Melt the butter or margarine in a 10" skillet over med-high heat.
Add the rice and stir.
Add the bouillon cube(s) and stir until softened or dissolved.
I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
Watch closely so that the rice does not start to brown.
You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
Add the water and stir.
Cover with a lid and bring it to a boil.
Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
This comes out better if it is "slow cooked".
Add the garlic and stir.
Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
There may still be some melted butter at the bottom of the skillet, but that is okay.
Stir well and turn the burner off.
Let the skillet sit on the burner until you are ready to serve the rice.

Nutrition Facts : Calories 453.6, FatContent 30.5, SaturatedFatContent 6.3, CholesterolContent 0, SodiumContent 364.2, CarbohydrateContent 40.9, FiberContent 1.5, SugarContent 0.1, ProteinContent 4

GARLIC CILANTRO LIME RICE RECIPE | REE DRUMMOND | FOOD NETWORK

Garlic Cilantro Lime Rice Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Steps:

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

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