[steakhouse rice]

Serves 2 as a side dish (but we’re talking 2 hungry people, because Ben and I couldn’t eat it all – but it makes good leftovers too).
2 cups beef or chicken stock or canned broth
1 cup uncooked long grain converted white rice
1 Tbsp vegetable oil
1/3 cup diced white onion
3 to 4 mushrooms, sliced (optional)
1/2 cup frozen peas
1/4 tsp chili powder
1/4 tsp salt

Bring the stock to a boil over high heat in a medium saucepan.  Add the rice, stir, cover and reduce to low.  Simmer for 20 minutes on low heat. 
When the rice has cooked for about 10 minutes, (with 10 remaining…), heat the oil in a skillet over medium heat.  (Note: use a large skillet – read ahead). 
When the oil is hot, add the onion and mushroom to the pan.  Saute for 5 minutes..  When the rice is done, add it to the skillet and turn the heat to medium/low.  Add the frozen peas, chili powder and salt.  Stir and heat for 3-4 minutes, stirring occasionally.  Serve with grilled steak or chicken.

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