Ingredients
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1.5 Cups White Long Grain Rice
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1.5 Cups Veggie Broth
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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1 Teaspoon Paprika
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.5 Teaspoon Salt
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8 Ounces Canned Diced Tomatoes
Directions
Traditional Method:
- Rinse Rice: Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
- Cook Rice: Add rice, broth, onion powder, garlic powder, paprika salt, and tomatoes to a pot and stir to combine. Bring to a simmer and cover with a lid. Cook on low heat for 15-20 minutes until the rice has absorbed all the liquid.
- Serve: Remove the rice from the heat and fluff with a fork before serving.
Oven Method:
- Rinse Rice: Preheat oven to 350°. Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
- Cook Rice: Add rice, broth, onion powder, garlic powder, paprika salt, and tomatoes to a 9 x 13 pan or a 4-quart dutch oven. Stir well to combine and cover with a lid or tin foil. Bake for 25-35 minutes until the rice has absorbed all the liquid and is tender.
- Serve: Remove the rice from the oven and fluff with a fork before serving.
Pressure Cooker Method:
Note for this method: If using this method, reduce the amount of broth to 1 cup to every 1.5 cups of rice. So, if cooking a single batch, use 1 cup broth and 1.5 cups rice. If cooking a double batch, use 2 cups of broth and 3 cups of rice.
- Rinse Rice: Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
- Cook Rice: Add rice, broth (see the note above), onion powder, garlic powder, paprika salt, and tomatoes to a pressure cooker and bring to high pressure over medium heat. Reduce heat to low and cook at high pressure for 3 minutes. Remove from heat and let the pressure release using the slow release method.
- Serve: Remove the lid and fluff with a fork before serving.
Meal Prep Tip:
This recipe lasts for 4-5 days in the fridge. It can also be frozen for up to 6 months if put into a freezer-proof bag.
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