Standard Rice

I have been told that I make a the best "Puerto Rican Rice". The only thing is is that I didn't know that it was Puerto Rican! hahaha My eldest daughter often brings leftovers to school to eat and shares with her best friends, who are, you guessed it, Puerto Rican.

I've been making rice like this forever. I have recently stopped buying white rice altogether and only buy brown or Bob's Red Mill brown & wild, but I still make it the same way. This rice has accompanied chicken piccata, cashew chicken, cranberry chicken among other meals. Lots of times I will make it on a Monday and have the boys start it while I'm at dance and it is ready to eat with whatever has been simmering in the crockpot when I get home.

Standard Rice

2 c. brown rice
2-3 Tbsp. dried minced onion
1-2 tsp. dried minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. salt
freshly cracked black pepper
1/2 tsp. red pepper flakes
4 1/3 c. water
1 Tbsp. EVOO

Add all the ingredients to a large pot. Bring to a boil and then turn to low. Simmer for about 40 minutes on low or until all the water is gone. It is best not to lift the cover of the pan while cooking.

Cook's Notes:

You can use white rice, but cut down the water to just 4 cups.
You can also cut out the salt if you are using chicken broth/stock or a couple of bouillon cubes.
I have used dill on occasion with good results - especially good with fish or Greek style chicken.
If you prefer to use fresh onion & garlic, I would saute it up in the EVOO first before adding the rice, water & other ingredients.