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

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. 

Jasmine (chicken) Rice

1 cup Jasmine Rice

1 tablespoon olive oil (EVOO)

2 cups water.

2 tablespoons of chicken bouillon ( I use an actual spoon to measure out 2 spoonfuls)

(2 cups of chicken stock can replace water/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 5 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

2 tablespoons of chicken bouillon (or 2 cubes)

Bring 2 cups of water to boil, add Knorr, stir (Knorr must be completely dissolved) 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 ( I use Jasmine)

1 3/4 cups water (I think it's fluffier when you break the ratio rule for plain white rice.)

Bring water to a boil.  Add rice, cover and reduce heat to low.  Cook for about 22 minutes.  Let sit covered for 5 minutes before serving. 

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Red (Mexican) Rice

1 cup Jasmine Rice 

1 tablespoon olive oil (EVOO)

2 cups water.

2 tablespoons of Knorr 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 5 minutes. Remove serrano and onion chunks before serving.

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