Description
Think of the side dish at Texas Roadhouse.
Ingredients
Scale
- 4 C chicken broth
- 2 C long-grain rice
- 1/2 C soy sauce
- 1/3 C dehydrated bell pepper
- 1 medium shallot, diced
- 5 tbsp salted butter
- 2 sprigs of fresh thyme
- 1 tbsp minced flat-leaf parsley
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp vegetable oil
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt, to taste
- 1/4 tsp cayenne pepper
Instructions
- Place a nonstick saute pan or skillet with high sides over medium heat. Add the oil and butter and allow the pan to preheat for a couple of minutes.
- Once the butter has melted, swirl it together with the oil and add the shallot and rice. Stir to et it toasted in the oil and butter, then allow the rice to toast, stirring once per minute until the rice is browned and smells a bit nutty.
- Increase the heat to medium-high and add the chicken broth, soy sauce, dehydrated bell pepper, paprika garlic powder, onion powder, cayenne, and black pepper. Stir everything together and bring it to a boil, then toss in the thyme. Cover with a lid and reduce the heat to medium-low.
- Cook for 20 minutes undisturbed, until the rice is tender and all of the liquid has absorbed. Remove the pan from the heat at this point and let rest for 5 minutes, then remove the lid, pull out the thyme stems, and fluff the rice with a fork. Dassit!
Notes
- Don’t skip the post above the recipe!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
