Longhorn Seasoned Rice Recipe
You’ll want to start by using chicken broth instead of water when cooking the rice. It adds such a wonderful depth of taste.I love how the sautéed red peppers and onions bring a subtle sweetness and texture to the dish.A handy trick is to rinse the rice under cold water before cooking to remove excess starch, ensuring fluffy grains every time.Don’t forget to add a bit of fresh parsley at the end—it’s the perfect finishing touch to this savory dish.
Ingredients
- 2 cups Rice
- 3 tbsp Butter
- 1 Onion chopped
- 1 Red Pepper chopped
- 2 cloves Garlic minced
- 4 cups Chicken Broth
- 2 tbsp Fresh Parsley chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Rinse the rice under cold water until the water runs clear, then drain well.
- This will prevent the rice from becoming too sticky.
- In a large skillet, melt butter over medium-high heat.
- Add the chopped onion and red pepper.
- Sauté for about 2 minutes or until tender.
- Add minced garlic to the skillet and sauté for another minute.
- Be sure not to burn the garlic as it can become bitter.
- Add the drained rice to the pan, stirring well to coat with butter.
- Cook for an additional 5 minutes.
- Pour in chicken broth, salt, and black pepper.
- Bring to a boil, then cover and reduce heat to simmer for 15-20 minutes until the rice is tender.
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