My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 29, 2010

Good Rice

The next time you're thinking about rice for dinner as a side dish, think about Good Rice. It is exactly what the name implies. It was given to me by a Cuban lady in the 80's. This dish had a Spanish name that I have long forgotten. Being the creative person that I am I simply call it Good Rice. Good Rice is good and good with everything. How corny is that.

Good Rice
6-8 servings

1 stick butter
4 cups chicken stock or broth
1/2 cup fresh basil, chopped
1/2 cup parsley, chopped
2 cups white long grain rice, uncooked
1 large onion, chopped
Salt to taste

Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color. Add chicken broth/stock, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork.

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