1/2tspCrushed red peppers or Noubess Hot and Spicy Sauce
First heat up the oil in the pan. Add the chopped garlic, and sliced onion. Cook stirring for about 2 minutes.
Add the veggies, the chicken bouillon, and the Italian Seasoning. Stir to mix and cook brieftly.
Add cleaned rice, and stir to combine and cook for 2 minutes.
Add water and gently stir the rice mixture and bring to a boil. Once water has almost evaporated, lower heat and continue cooking the rice covered for about 25 to 30 minutes.
Make this rice recipe as a side dish or main dish.
Do not add too much water, or the rice will be too soft and have a pasty-like texture. Follow the instructions on the packaging or add 1 cup of water for every cup of rice. If you need to add more water, only add by increments of 1/4 cup of water.
The moisture in the vegetables will help cook the rice. Make it with enduie! The dish will be more delicious, and you only have to adjust the salt quantity.
Not all chicken bouillon cubes are powdered chicken bouillon are the same. Both the taste and the sodium content are different. You can use chicken stock or vegetable stock if you prefer. I am not a fan of beef stock when cooking rice. The taste is not the same.
This recipe uses 3 cups, and an 8 oz bag of frozen and thawed peas and carrots will serve about 6 to 8 people.
To serve this dish as a complete meal, add a simple salad of lettuce, tomatoes, cucumber, and Snapper in Creole Sauce, Turkey in Creole Sauce, or Oxtail.