This is very similar to the Mexican rice recipe in the way that it is made. This is actually Mexican style white rice. It is buttery, garlicy and can be served with a variety of dishes. This rice is a wonderful side for seafood, steak, or stews. I hope you like it!
Ingredients:
2 cups Jasmine rice
1/2 small onion
2-3 garlic cloves
2 tablespoons chicken bouillon
4 tablespoons butter
1 cup frozen mixed veggies
Water
Directions:
In deep frying pan with a lid, add the butter and melt over medium high heat. Add your rice and fry until lightly toasted. Set aside.
In blender add onion, garlic, bouillon, and water until the 4 cup line on the blender. The goal is 4 cups of liquid per 2 cups of rice. Don't go over or it will make the rice mushy. Puree until smooth.
Strain the mixture through a wire strainer into the rice. Stir in 1 cup mixed frozen veggies if desired. Bring to a boil, and cover. Turn heat down to low.
Simmer rice for about 10 minutes on low, covered, stir once to disperse veggies.
Continue to simmer around 10 more minutes until all moisture is absorbed. Remove from heat and let sit, covered for 5-10 minutes, then fluff.
Serve with your choice of meal or stew. Enjoy!
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