I am a fan of rice. While Hubby likes white rice with Asian foods, I prefer my rice packed with flavor enhancements. Growing up, Mom had to have her rice. After all, she was Filipino and rice is a staple in Filipino households. Dad hails from Oklahoma, with a heavy Okie-Southern influence. If it isn’t fried, than at least it’s swimming in gravy. When others were enjoying a big bowl of fluffy mashed potatoes topped with pan dripping gravy, we had a big bowl of white rice with Okie gravy. In all the years Hubby and I have been sitting down to the table together, and in all the meals we’ve shared over all those years, I have never made him white rice with gravy. Hum . . . just thinking out loud.
When we dine out, if I am offered a side choice that includes Rice Pilaf, you better believe that’s the side for me. Texas Road House has a flavorful seasoned rice. Country Kitchen just outside the small community of Lockford California serves up a delicious rice with shredded carrots. I sure do love a good, flavorful rice dish. This is a real keeper, perfect along side chicken or pork or just about anything.
Jasmine Vegetable Rice Pilaf
2 tablespoon vegetable oil
1 small onion, finely chopped
Sea Salt to taste
Black Pepper to taste
1 teaspoon minced garlic
1 cup jasmine rice
1 cup frozen peas and carrots mix, thawed
1 1/2 cup chicken broth
Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.
Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, cook 15 minutes, until liquid has adsorbed.
Original Recipe: Christine’s Pantry