a simple to prepare but incredibly tasty dinner of spicy chicken. positioned over rice.
| Prep Time: | 4 mins |
| Cook Time: | 30 mins |
| Total Time: | 34 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1 teaspoon butter
- 1 clove garlic, minced
- 1 small onion, minced
- 1 tablespoon lemon juice
Instructions
- Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
- Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 14 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a good starting point and with some tweaks, it could be something great. I made the recipe as written, I did need to add butter, a teaspoon is not enough. The flavor was meh and it was something no one wanted to really eat and was left on my teen’s plates.
I ended up adding 3 eggs, a tsp of asian garlic chile sauce, extra garlic, teriyaki sauce, and I used a bunch of little green onions rather than a small onion. It was ok. Next time I’d add peas and carrots and maybe bacon.
This is a good recipe. It definitely needed seasoning with salt though. I served with baked chicken thighs.
I’ve made this 4 times and everyone always loves it. The only thing I do differently is to cook the rice the day before and store it in the fridge. Also, I prefer to use basmati rice because it doesn’t tend to get mushy with the second cook.
browned rice, onions, and garlic in butter, then added water and broth
Liked it a lot. For those looking to be adventerous, add more lemon and mushrooms at the end
Perfect with fish. The bright flavor and citrus touch is just right. When we have grilled fish this is our “go to” side.
The rice had no salt. With salt, the recipe would be interesting enough.
Perfect as an understated side dish.
I USE OLIVE OIL AND SCALIONS AND MUSHROOMS,AND USE ALSO BROWN RICE.
The difference between this and conventionally cooked rice is not obvious other than it makes you wonder why regular rice never tasted this good. I browned the onion, added the garlic, then added the rice and let it brown a little before adding the water, covering and simmering until done. A deliciously enhanced basic rice.
It was alright. Made the recipe as-is, but expected a little more.
This was ok. I ended up adding a lot more butter, garlic, and seasoning salt to make it taste like anything. I added chopped up cooked veggies and firm tofu and made it a main course. I think this is something that would be better the next day after letting it “marinate” in the fridge all night.
Good base recipe! I’m a veggie lover, so I added zuccini, grated carrots, red & green peppers, also used fresh squeezed lemons, & extra garlic. Was amazing!
tasted great but i had t eventually put it in the rice cooker because it wasn’t cookin just sittin in the pot.
I made this with Bessy’s Zesty Grilled Garlic Chicken! The family all happily finished it off!!
Very good recipe! Like everyone else, I added 1 Tbs butter and some extra garlic. After the garlic and onions I added some frozen carrots and peas, just let them cook for about a min, they thaw fast. Then I added 1 egg and made sure it was cooked and well distributed before adding the rice. Turned out great! Everyone had seconds, didnt have any leftovers.
This was not to bad. I didnt want just plain white rice.This had just enough to spice it up thanks
I felt the same as other reviewers this recipe is bland. Had to flavor it up some and add color. But overall ok.
Simple, Fast, Tasty. I added Garlic salt for a little more seasoning. Also added fresh chopped ginger and a dash of fish sauce the 2nd time I made it.
This turned out great. I wanted a different rice to try tonight and one that would go really well with the five spice chicken I made. This was a good choice, not overpowering. A mellow flavor. I’d make this again.