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.
While the rest of the world was 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
1 small White Onion, finely chopped
1 cup frozen Peas and Carrots mix, thawed
2 tablespoon vegetable oil
Sea Salt to taste
Black Pepper to taste
1 teaspoon Minced Garlic from a jar
1 cup Jasmine Rice
1 1/2 cup Chicken Stock
Peel and finely dice onion, set aside. Place peas and carrots in a strainer. Rinse with cold water to gently thaw, drain and set aside.
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, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.
Uncover, fluff with a fork. Serve and enjoy.
Original Recipe: Christine’s Pantry
13 thoughts on “Jasmine Vegetable Rice Pilaf”