My husband does not like rice, but he goes in for seconds for this rice dish.
If you like Rice-a-Roni®, you will love this. Not only is is just as easy to make, but there are no preservatives and you control the sodium that goes into it. Pre-packaged rice mixes are loaded with sodium and other junk. Once you make this, you will never go back to the box. Also, if your are a Hamburger Helper® fan, this will make a great base for an alternative to that preservative sodium packed box.
Skillet Garlic Rice
- 1 cup uncooked long grain rice
- 1/2 inch diameter hand full of angel hair pasta, broken into 1/4 inch pieces
- 2 cups chicken broth/stock*
- 2 tablespoons butter or olive oil
- 2 tablespoons minced garlic
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt or celery seed
- 1/2 teaspoon thyme
- 1/4 teaspoon turmeric (this is for color)
*if using bouillon omit the salt (bouillon has enough salt in it already)
Melt butter in skillet over medium heat. Add garlic, rice and angel hair, stir to coat with butter and cook until it starts turning golden brown, stirring frequently (about 3 minutes). Slowly add chicken broth (be careful, it may froth up when you start adding it to the hot rice), add salt, pepper, turmeric, thyme, celery seed, onion powder and stir to blend. Bring to a boil, stirring frequently. Reduce heat to simmer, cover and cook until all liquid is absorbed, stirring occasionally (about 20 minutes). Fluff with a fork, cover and let stand 5 minutes before serving.
Substitute Beef Broth for the chicken broth. Substitute Rosemary for the Thyme. Omit the turmeric. Add 1 teaspoon each soy sauce and Worcestershire sauce. You can also add 2 tablespoons gravy master for a richer, darker looking rice. (really doesn’t add any flavor).
substitute the broth for 1 1/2 cups tomato sauce, 1/2 cup water. Omit Turmeric. Add 1/2 teaspoon Oregano, 1 teaspoon Thyme, 2 teaspoons Basil, 1 teaspoon Rosemary). Top with mozzarella when standing for 5 minutes. Garnish with fresh basil leaves.
Substitute 1 1/2 cups tomato sauce and 1/2 cup water, and 1 tablespoon lime juice for the broth. Omit Turmeric and Thyme. Add 2 tablespoons chili powder, 1/4 teaspoon cayenne pepper (1/2 if you want more heat), and 1 tablespoon cilantro. Top with Colby/Monterrey Jack shredded cheese during 5 minutes of standing. Garnish with Fresh Cilantro leaves and sliced jalapeno peppers.
This rice is great as a side dish to just about any meat/fish entree.
If you like Hamburger Helpe®r, Chicken Helper®, or any of those “add meat” pre-packaged meals, consider using this recipe as a base and just adding the meat of your choice. You will be cooking a much healthier meal for your family without all the sodium and preservatives. It really will not take any more time than the box, although it will take planning as you need to have the ingredients on hand. I actually ran out of potatoes one night and was trying to figure out a side dish. I had all the ingredients (they are all staples in my kitchen) and just got to work creating. Because my husband hates rice, but loves Rice-a-Roni®, I wanted to replicate the look of it and I won. The taste, however, exceeded my expectations. I will never buy the box again. It is so much better than the box and I love that I made and control everything that goes into it.
This can also be transformed into a quick and easy meal by adding cooked meat/fish/seafood. If adding shrimp, add them raw in the last 5 minutes of cooking to prevent overcooking them. All other meat, pre-cook and add when you add the broth and spices. I wouldn’t suggest cooking them with the rice and pasta, as the juice and fat will affect how they brown.
You can also use wild rice or a mix of wild and regular rice, just remember wild rice takes longer to cook and you may want to check to see if you need to add liquid. You can also use any pasta you want.
Feel free to experiment and please send me a note if your experiments are good so I can try them!