We certainly are a meat and potatoes (and rice…oh, and bread) kind of family. Maybe it’s the Portuguese in us–carbs, carbs, carbs.
Nelson wanted a quick and easy warm side to go with our roasted chicken for dinner. Rice is a favourite (especially for our little guy), and it’s quick and easy to make, so it was an obvious choice.
Nelson and I both learned to make rice by mixing the rice and water and leaving it to cook (sound familiar?). But Nelson learned that you can draw out a nutty flavour by using the method described in our recipe. Nelson stirs the rice in a pot with only the butter to toast the rice a little bit, creating a delicious nutty flavour and scent, before adding the water and leaving it to cook. It’s a neat little trick to kick this dish up a notch. Add some of your favourite veggies to add nutrients, flavour and colour to your side!
Easy peasy…(it’s what the primary school kids say). We say, eat well, friends!
- 1½ cups long grain rice
- 2 tbs unsalted butter
- ½ chicken knorr cube
- 3 cups water
- 1 tsp salt
- ½ tsp ground black pepper
- ½ red bell pepper, diced
- 1 cup green peas (canned or cooked from frozen)
- Place rice in a medium pot and heat on medium high.
- Add butter.
- Break knorr cube into pieces over the rice and stir.
- Keep stirring until you can smell a nutty smell from the rice.
- Add the water, salt, black pepper, and stir.
- Let the rice reach a slow boil, cover and turn down the heat to low.
- Let the rice cook for 12 minutes. Do not uncover during this time.
- Once the 12 minutes is reached, uncover, add the pepper and peas, and stir.
- Remove the pot from the heat and let rest for 4 minutes.
- Fluff up the rice with a fork.
- Serve hot.
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