Rice Pilaf:
2 cups white rice
2 tsp. olive oil
1/2 cup chopped green or yellow onion
1/2 cup chopped celery or bell pepper
1 jalapeno, diced (optional)
2 cups chicken or vegetable stock
2 cups water
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne
1/2 cup chopped parsley or spinach
Heat a medium pot or skillet on medium high heat. Add the olive oil & coat the bottom of the pan. When the oil is hot, add the uncooked rice & toast until browned, stirring occasionally for a couple of minutes. When the rice has browned, add in the onions & celery or bell pepper & cook a few minutes longer until the onions start to soften.
Pour the stock & water into the pot with the rice & add in your seasonings. Bring the rice to a simmer, reduce the heat, cover, & cook ~15 to 25 minutes. (Halfway through this cooking time is when I like to add the spinach or parsley, but you can do so beforehand, also!) After cooking, remove pot from the heat & let sit for 10 minutes, still covered.
Fluff rice with a fork & serve with your favourite dish!
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