Equipment
- 2 quart stockpot
Ingredients
- 2 cups long grain white rice
- 4 cups chicken stock
- 2 tbsp unsalted butter
- 1/2 cup onion, diced
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp white pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
Instructions
- Heat butter in a 2 quart stockpot. Once melted, add onion and cook until translucent.
- Add bay leaves, salt, garlic powder, white pepper, cayenne pepper, and black pepper. Cook, stirring constantly, for about 30 seconds.
- Reduce heat to low, add rice and cook for 2-3 minutes, stirring constantly.
- Add stock, increase heat, and bring to a boil. Once boiling, immediately turn to heat to low, cover, and cook for 17-20 minutes. Remove bay leaf, fluff with a fork, and serve.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.
Nutrition
Calories: 321kcal | Carbohydrates: 56.34g | Protein: 8.64g | Fat: 6.05g | Saturated Fat: 2.93g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.13g | Cholesterol: 14.59mg | Sodium: 426.78mg | Potassium: 261.08mg | Fiber: 1.08g | Sugar: 3.12g | Vitamin A: 42.28mg | Vitamin C: 1.3mg | Calcium: 27.38mg | Iron: 0.92mg
Tried this recipe?Mention @mimisrecipebox or tag #mimisrecipebox!
Pairs perfectly with this Chicken and Andouille Sausage Gumbo recipe.
You May Also Enjoy
- Roasted Green Beans with Almonds
- Best Mushroom Gravy Ever
- Balsamic Grilled Zucchini
- Roasted Cauliflower Purée
- Sheet Pan Chicken with Roasted Grapes
- Lemon Garlic Parmesan Pasta
