Seasoned Rice Cooked in Chicken Broth

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lower-calorie option, while bouillon is more economical.

Add 1 tablespoon of ghee to a pot and let it break down.

Chop and add 1/2 tomato, 1/2 onion, garlic, and ginger to the pot.

Cook until onions are translucent and clear in color.

Add 1 1/2 teaspoons of nor bouillon powder and 1/2 teaspoon of yellow food coloring.

Add 1 teaspoon of smoked paprika and freshly ground black pepper to the mixture.

Wash 2 1/2 cups of rice several times to remove starch and set aside.

Add the washed rice to the pot and coat it with the fragrant onion mixture.

Add enough chicken broth to cover the rice by about an inch.

Bring to a boil and let it absorb the liquid until the rice is visible, about 5-6 minutes.

Cover the pot and transfer it to a preheated oven at 350°F for 10-15 minutes until fluffy.

Cooking Techniques

Equipment Needed

Spice Level: