This is my favorite rice recipe that I serve as a side with roast beef, Mexican food and seafood. The red and colors remind me of confetti, and I like the addition of more veggies to ordinary rice.
1 cup basmati or jasmine rice
1 cup green onions, diced
1 cup red bell peppers, diced
1 T oil
2 garlic cloves, or 1/2 t garlic powder
1 cup low-sodium chicken broth
1/4 cup water
1/3 t salt
Add oil to saucepan. Saute rice til light brown.
Add vegetables and saute til roasted.
Add garlic, salt, broth and water.
Bring to a boil, stir, cover and reduce heat to low.
Cook for 15 minutes. Stir and replace lid.
Shut the stove off. The rice will continue cooking as it stays on the burner and become more tender.