Rice on the Stove
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/2 cup yellow onion diced
- 2 cups jasmine rice
- 4 1/2 cups low sodium chicken broth
- Carbohydrate 46.6511931257043 g
- Cholesterol 0 mg
- Fat 0.811003750191569 g
- Fiber 0.954831227108869 g
- Protein 6.01995187513549 g
- Saturated Fat 0.165473250026877 g
- Serving Size 1 1 Serving (203g)
- Sodium 460.637187500366 mg
- Sugar 45.6963618985954 g
- Trans Fat 0.0703136250081159 g
- Calories 223 calories
On the stove heat olive oil, to the olive oil add salt, pepper and onion. Sweat onion until translucent. Add garlic, cook for a few minutes, keep a good eye on the garlic, it has a lot of sugar and burns quickly. Add the rice in and stir. You will see the edges of the rice turn an opaque white color. Some of the rice might even turn a golden brown, that is fine. Then add your chicken broth in. While the rice is cooking I will warm my chicken broth in the microwave. Stir the rice and chicken broth together. Wait for it to come to a boil. Stir, turn off the heat, cover with a tight lid (if you do not have a lid, cover tightly with aluminium foil) and set to the side for 20 minutes. After 20 minutes take off lid and use a fork to fluff rice. It will come out fluffy and light and flavorful.
