Simple rice recipes for a side dish

Sauté diced onions, red and yellow peppers, garlic, and mushrooms and combine with rice, along with toasted pecans. Season it up.

(About the moisture level of fried rice.)

Rice Dressing / Dirty Rice

LINK

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Ingredients:
½ lb. ground beef
½ lb. ground pork
1 medium eggplant, peeled and chopped
1 medium onion, chopped
1 small bell pepper, chopped
1-2 garlic cloves (optional), minced
About 1 tablespoon Cajun seasoning, to taste (I use Tony Cachere’s)
About 2 cups cooked white rice*, measured after it’s cooked.
(*Brown rice works just fine too and gives it a nice dark color.)

Directions:
Season the meat with Cajun seasoning and brown it very well.

Add all the remaining ingredients except the rice, and cook it until the onions are translucent and the meat begins to stick to the bottom of the pot (stirring often).

Add about 1/2 cup of water (or chicken broth) and scrape the bottom of the pot with a wooden spoon to “deglaze” it.

Continue cooking the mixture for about 30 minutes, or until the eggplant is just about completely broken down, adding a little water periodically to keep it nice and moist.

Stir in the cooked rice and mix well so that it absorbs all the liquid.

Note: I like serving this as a side dish, and if the main dish is a something that produces pan drippings I usually stir a tablespoon or two of the drippings into the rice dressing.

Tonnere mes chiens c’est bon! (That’s French from my Mom’s side. She was an Ardoin from Ville Platte.)

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Thank you so much for your time and effort.

Bless your Mom.

Rice is my favorite starch. I prefer brown jasmine rice to other varieties. That being said, I have over 100 recipes of rice. Here are two simple rice recipes specifically for baked chicken:

Peanut Rice
1½c Water
1c Rice
1T Salt
¼c Peanuts
¼c Carrots, fine dice
¼c Shallots, fine dice
1T Chives, sliced thin

Directions:
Rinse rice three times. Put everything except chives in the pot, bring to a boil, and cover. Lower heat and cook for twenty minutes. After twenty minutes, remove from heat and let stand 10 minutes. Uncover, fluff with fork, adjust seasoning, and mix in the chives.


Garlic Rice
2c Long grain rice
6 clove Garlic
3 clove Roasted Garlic
1T + 1t Salt
3 ea green onion, white part & green part separated
2t Sesame oil
4t Soy sauce
1T oil
1 ea. Bay leaf
3c water

Directions:
Sauté sliced green onion white part only and minced garlic over medium-high heat in sesame oil until onions are soft. Meanwhile rinse rise 2-3 times until water appears less cloudy. Add rice to sauté mixture and coat with oil. Add bay leaf and water to sauce pot and bring to a boil. Cover and cook for 20 minutes. After 20 minutes remove from heat and allow to rest for 10 minutes. Remove lid and fluff with a fork while removing bay leaf. Taste, adjust seasoning, garnish with green onions green part only, and serve.

I usually doctor up white rice with Nori Komi seasoning:

With Togarashi:

Maybe a touch of soy.

Real nice Clark.

Im not sure you definition of simple, but this is a foolproof, straight forward way to make a really nice risotto:

Serious Eats Risotto

Toast the rice in coconut oil before cooking in milk.

Lightly toss with a tiny amount of coconut aminos and a little herbes de provence before serving.

I do the same thing when making mushroom risotto.