Easygarlicrice Recipes

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SIMPLE GARLIC RICE



Simple Garlic Rice image

Brimming with flavor, this is a must try! I either serve it as a stand alone side or under Cuban Black beans

Provided by Shabby Sign Shoppe

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

3 garlic cloves, crushed
2 tablespoons vegetable oil
2 cups long-grain rice
4 cups water
2 teaspoons salt

Steps:

  • Saute garlic cloves in hot oil in a large saucepan over medium-high heat 2-3.
  • Add rice, and saute 1 minute.
  • Stir in 4 cups water and salt; bring to a boil.
  • Cover, reduce heat to low, and simmer 30 minutes. Do not uncover rice until time is up.
  • Remove from heat; let stand 5 minutes.
  • Fluff with fork.

Nutrition Facts : Calories 401.1, Fat 7.4, SaturatedFat 1.1, Sodium 1174.9, Carbohydrate 74.7, Fiber 1.2, Sugar 0.1, Protein 6.7

EASY GARLIC RICE



Easy Garlic Rice image

Sometimes I use 2 1/2 tsps of roasted dry garlic flakes instead of the fresh. Easy side dish goes great with chicken

Provided by Bergy

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped fine
3 garlic cloves, minced fine
1 cup long grain rice
2 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup parsley, chopped

Steps:

  • Put the oil in a skillet and saute the onions& garlic until golden.
  • Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.

GARLIC RICE



Garlic Rice image

This is a simple Philippine fried rice bursting with the flavor and aroma of garlic.

Provided by JAYVEECHUN

Categories     Side Dish     Rice Side Dish Recipes

Time 10m

Yield 4

Number Of Ingredients 6

2 tablespoons vegetable oil
1 ½ tablespoons chopped garlic
2 tablespoons ground pork
4 cups cooked white rice
1 ½ teaspoons garlic salt
ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
  • Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 45.9 g, Cholesterol 5.9 mg, Fat 9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 686.3 mg, Sugar 0.1 g

GARLIC RICE



Garlic Rice image

Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.

Provided by Erik Ramirez

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 cloves garlic
1 tablespoon sunflower oil, or any neutral oil, such as canola
3 tablespoons unsalted butter
2 cups jasmine rice
2 cups water, plus 2-3 more tablespoons as necessary
1/2 tablespoon kosher salt

Steps:

  • Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
  • Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
  • Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
  • When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

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