- Chicken broth
- Medium onion
- 1 tbsp. of butter
- 1 cup of rice
Boil with chicken broth instead of water. (Add flavor where you least expect it). Slice up half of a medium onion and let that float at the top of the rice & broth mixture (chill, you can use the other half for one of the salads or eggs the next morning, we aren’t wasting food). Add one tsp. of dried parsley flakes (not fresh because that would just wilt when boiling).
Once rice is cooked, fluff with fork and stir in one 1 tbsp. of butter. (feel free to leave out if you are counting calories, but if not you should see the richness & glow it adds to the rice when serving…divine!) Also if you are like me and are forever forgetting how to actually make rice, note the ratio is 2:1 (2 parts liquid for 1 part rice) That also means that 1 cup of cooked rice should yield 2 servings.
*Editor’s note, if you don’t like onions leave them out, or sub the onions for frozen corn…get creative & leave comments on how you changed this recipe up or jazzed up rice in your own way.
Happy Eating, XO.