Smokey, with just a hint of heat.
| 1/2 cup (1 stick) butter |
| 1 teaspoon olive oil |
| 2 cups uncooked long grain white rice, rinsed |
| 2 yellow onions, finely diced |
| 4 cups regular chicken broth |
| 1/2 cup soy sauce |
| 1 tablespoon garlic powder |
| 2 teaspoons onion powder |
| 1/4 teaspoon white pepper |
| 1 1/2 teaspoons smoked paprika |
| 1/4 teaspoon cayenne pepper |
| 1/4 teaspoon freshly ground black pepper |
| salt to taste if needed |
| 1/2 cup finely chopped parsley |
STOVETOP: Melt butter and oil in medium stockpot over medium heat. Add rice and onion and cook for 6 minutes. Add broth, soy sauce, garlic powder, onion powder, white pepper, paprika, cayenne pepper, and black pepper. Increase heat to bring to low boil.
Reduce heat to low or medium-low and then simmer for 20 minutes, covered. If rice dries out add 1 tablespoon water at a time until it's cooked though.
Taste rice and add salt only if needed. Remove from heat and add parsley. Serve with chicken, pork, or beef.
RICE COOKER:
1. If using a Sauté-Then-Simmer (or Fry) rice cooker, add butter, oil, and onions to inner pot.
Heat and stir until rice and onions are coated with the butter and oil. Sauté until onions are tender and nearly translucent.
1. If your rice cooker only does Cook and Warm, add rice and onions to pot, melt butter (microwave or stovetop) and pour over rice and onions and stir.
2. Pour in liquids, spices, and parsley. (Don’t add salt until after you taste at the end.)
3. Close lid and set to Cook or white rice setting.
4. Stir, serve and enjoy.
Original Source: 12tomatoes.com
