1 cup basmati or jasmine rice
1 cup yellow onion, diced
1 cup red/green bell peppers, diced
2 T oil
1/2 level t salt
1-2 garlic cloves, or 1 level tspn minced dried garlic
1 c low-sodium chicken broth
1/3 c water (or more broth)
Add oil to 3 qt saucepan. Add rice and roast the rice til light brown on med-med/high heat.
Add and saute vegetables for a minute.
Add garlic, salt, broth and water.
Bring to a boil on high heat. When liquid starts gurgling, stir. Then cover and reduce heat to low. Cook for 15 minutes. Do not lift lid.
After 15 minutes, turn off the stove. Lift lid and stir to fluff the rice. Leave on the burner. Rice will continue cooking and will get fluffier…and stay warm.
The trick to making good rice is getting the water level just right. Too much or too little will make it hard or mushy.
The size of pot is important. For one cup of rice, I use a 3-qt saucepan. For two cups, I use a 6-qt stock pot or a 3-qt saute pan. A good lid is a must.
With this same recipe, you can make a good chicken paella (arroz con pollo) by simply adding one more spice – cumin and chicken (right after the roasting of the rice)..