Description
A quick and flavorful side dish of long-grain white rice sautéed in garlic‑butter, simmered in seasoned broth, resulting in rich, buttery, garlicky rice.
Ingredients
- ¼ cup unsalted butter (½ stick)
- ½ cup long‑grain white rice (not instant)
- 1½ cups water
- 2 tsp chicken Better Than Bouillon base
- 4 garlic cloves, minced
Instructions
- Melt butter in a large skillet over medium heat.
- Add rice and stir until lightly golden, about 2 minutes.
- Stir in water and bouillon base until dissolved.
- Add minced garlic and stir well.
- Cover and bring to a boil, then reduce heat to low.
- Simmer for 15–20 minutes, until rice is tender.
- Remove cover, fluff with a fork, and serve immediately.
Notes
- For milder garlic flavor, use 2 cloves instead of 4.
- Rice may seem loose when done; stir and let absorb extra liquid.
- To add protein, fold in cooked chicken or shrimp.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Reheat on the stovetop or in the microwave; add broth if it’s dry.
- If doubling, don’t double butter—adjust at the end.
Nutrition
- Serving Size: ≈1 cup
- Calories: 258 kcal
- Sugar: 0.3 g
- Sodium: 329 mg
- Fat: 16 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 3 g
