My kids love rice.  Specifically this first chicken flavored rice.  It is super easy and pretty basic stuff.

The only secret to rice is the 2:1 ratio.  2 cups of water for 1 cup of rice.  For every cup of rice you’ll need 2 cups of water.  Cooking 2 cups of rice requires 4 cups of water and so on. BUT, often times jasmine rice packaging says otherwise... so, check package cooking instructions!

Jasmine (chicken) Rice

1 cup Jasmine Rice

1 tablespoon olive oil (EVOO)

1 3/4 cups water.

2 tsp of chicken bouillon

Heat olive oil in a sauce pan and lightly brown rice.  Add 2 tbsp of bouillon seasoning. Stir and evenly coat rice in Knorr for an additional minute.  Add water and bring to a boil.  When a boil is reached, reduce heat, cover and simmer on low heat for 22 minutes.  Let sit covered for 10 minutes before serving.

Side note:

You can also make this with butter instead of olive oil (about a half tablespoon per cup of rice).  I grew up with the butter version, but prefer to keep it light these days.

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Chicken flavored Brown Rice

1 cup brown rice

2 cups water

pinch of salt (or bouillon)

Bring 2 cups of water to boil, add salt and add rice.  Cover and reduce heat to low. Cook on low for about 22 minutes.  Let sit covered for 5 minutes before serving.  

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White Rice

1 cup rice (Jasmine)

1 3/4 cups water

pinch of salt

Bring water to a boil.  Add salt followed by rice, cover and reduce heat to low.  Cook for about 22 minutes.  Let sit covered for 10 minutes before serving. 

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Red (Mexican) Rice

1 cup Jasmine Rice 

1 tablespoon olive oil (EVOO)

1 3/4 cups water.

2 tablespoons of chicken (tomato flavor) bouillon (or 2 cubes)

2 minced garlic

¼ of medium onion (cut one medium onion in 4 - 1/4 chunks)

1 serrano pepper

Heat oil in a saucepan, add half minced garlic, cook for 30 seconds and add rice.  Stir constantly until rice is lightly toasted.  Add remaining garlic and onion. Saute for 1 minute.  Add Knorr (stir and evenly coat rice in bouillon). Add water, stir once and bring to a boil.  Add serrano, cover and reduce heat to low heat.  Cook for about 22 minutes.  Let sit covered for 10 minutes. Remove serrano and onion chunks before serving.

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SHOP DINNERWARE