Flavored Rice Dishes

There are many types of rice – long-grain, short-grain, brown, white, jasmine, red, black, arborio, sticky.....the list goes on and on. What I would suggest is that you use the rice you like. Basmati or jasmine is my favorite. I use white or brown basmati rice for all my rice dishes. HOWEVER, I always buy organic rice because arsenic has been found in rice. Yuk.
Here are some flavored rices (thanks to andianne.com) which make great side dishes for your meals....

GARLIC BUTTER RICE
1 tablespoon salted butter
1 tablespoon olive oil
1/4 cup finely-chopped yellow onion
4 minced garlic cloves
1 1/2 cups uncooked white jasmine rice
3 cups chicken broth
3 tablespoon salted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

Step 1 - Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until the onion turns translucent. Add in the rice and lightly toast for 1-2 minutes.
Step 2 - Add the chicken broth and stir the ingredients together. Cover the pot with a lid and turn the heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit for 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.

Instructions for the Instant Pot

Set the ‘sear’ setting to medium and follow step 1, above.
Add ingredients from step 2, above, stir ingredients. Cover and lock the pressure cooker lid, seal the vent, and set to high for 3 minutes. After three minutes, don’t do anything, just let it sit for another 15 minutes. Twist open the vent to release any leftover steam, open the lid, fluff, and mix your ingredients.

TURMERIC RICE
1 tablespoon salted butter
1 tablespoon olive oil
1/4 cup chopped yellow onion
3 minced garlic cloves
1 1/2 cups uncooked white jasmine rice
1 1/2 teaspoon turmeric
2 1/2 cups chicken broth
1 bay leaf

Instructions – Stovetop

Step 1: Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until the onion turns translucent. Add in the rice and turmeric powder and stir together. Lightly toast the rice for 1-2 minutes.
Step 2: Add the chicken broth and bay leaf. Cover the pot with a lid and turn the heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit for 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.

CAJUN RICE
1 tablespoon salted butter
1 tablespoon olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 1/2 cups uncooked white jasmine rice
2 1/2 cups chicken broth
1 or 2 teaspoon cajun seasoning
1 bay leaf

Instructions – Stovetop

Step 1: Heat a pan over medium-high heat with butter and olive oil. Add the garlic, onion, and chopped bell pepper. Cook until onion turns translucent and bell pepper softens.
Step 2: Add in the rice, chicken broth, cajun seasoning, and bay leaf, and stir the ingredients together. Cover the pot with a lid and turn the heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.

CILANTRO LIME RICE

1 tablespoon salted butter
1 tablespoon olive oil
1/4 cup chopped yellow onion
2 minced garlic cloves
1 1/2 cups uncooked white jasmine rice
1 zested lime
2 1/2 cups chicken broth
2 juiced limes
1/4 cup finely chopped cilantro

Instructions – Stovetop

Step 1: Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until the onion turns translucent. Add in the rice and lightly toast for 1-2 minutes.
Step 2: Add the chicken broth and lime zest and stir the ingredients together. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. Add the lime juice, and chopped cilantro and mix into the rice, then serve.

BROCCOLI CHEDDAR RICE
1 tablespoon olive oil
1 tablespoon salted butter
1 1/2 cups uncooked white jasmine rice
2 1/2 cups chicken broth
2 cups frozen chopped broccoli – bite-size pieces or smaller
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic powder

Instructions – Stovetop

Step 1: Heat a pan over medium-high heat with butter and olive oil. Add the frozen broccoli and cook 2 minutes. Add in the rice and lightly toast for 1-2 minutes.
Step 2: Add the chicken broth and stir ingredients together. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. After that, sprinkle the cheese on top and mix with the rice then serve.