White Rice Made with Vegetable Broth

Name: White Rice Made with Vegetable Broth
Cuisine: American
Ingredients: 2 1/2 cups vegetable broth; 1 cup rice; 1 garlic clove; 1/4 onion; 2 tablespoons butter; 1 tablespoon olive oil; chicken bouillon powder (optional) or salt

Esther Soto @cook_6501622

jalisco

With this recipe, I support Shirley. I cooked some vegetables for a salad and, instead of throwing away the broth, I made rice. It's the first time I've done it this way. I absolutely loved it, and I'll never throw away vegetable broth again. I'll give you all the tips to make it perfect, you'll see.

Esther Soto @cook_6501622

Saved

Ingredients

2 1/2 cupsvegetable broth
1 cuprice
1garlic clove
1/4onion
2 tablespoonsbutter
1 tablespoonolive oil
chicken bouillon powder (optional) or salt

Saved

Steps

1

Soak the cup of rice.
2

Cook the vegetables. I used chayote, broccoli, green beans, and carrots. I reserved the vegetables for a salad and as a side dish. You can use the vegetables you like best.
3

Here is the strained broth, it's 2 1/2 cups.
4

Heat the oil and butter, add the garlic and onion to sauté.
5

Remove the garlic and onion and blend with half a cup of the vegetable broth.
6

Add the well-rinsed and drained rice to the pot, let it brown a little.
7

Add the blended mixture.
8

Add the 2 cups of vegetable broth, chicken bouillon powder or salt, stir and cover. Once it starts to boil, lower the heat, and let it cook for 10 minutes without uncovering.
9

Carefully and slowly move the edges to the center, without stirring too much. Let it cook for 5 more minutes.
10

Turn off the heat and leave it covered for another 10 minutes to finish cooking with the steam. Gently fluff it.
11

Here it is: fluffy, not mushy, delicious, and perfect. A flavor you'll see.