Rice Pilaf - A few ways

Basic Rice Pilaf

Aromatics:

½ Onion diced

1 Garlic Clove minced

Flavorings:

3-5 Sprigs Fresh Thyme - leaves removed 

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Basic Method:

1. In a hot pan with lid sauté the Aromatics: Onion and Garlic. When the onions have browned slightly add the rice. Stirring the rice into the aromatics coating every grain of rice. 

2. Add the Flavorings - Thyme, stir to incorporate.

3. Pour in the liquid, stir slightly to loosen up any stuck bits. Bring to a boil.

4. Once boiling lower the heat to a simmer, put the lid on top and cook until the liquid is absorbed. Fluff with a fork.

Spanish Rice/Mexican Rice

Aromatics:

½ Onion diced

1 Garlic Clove minced

Flavorings:

Chili Powder, Granulated Garlic, Cumin, Dried Oregano, Tomato Paste, Can of Diced tomato

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Follow the Basic Method for cooking. For the Mexican Rice remove the Chili Powder, Tomato Paste and Diced Tomatoes. Cook as normal.

Curry Rice Pilaf

Aromatics:

½ Onion diced

1 Garlic Clove minced

1-2 inch Ginger minced

Flavorings:

Curry Powder

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Follow the Basic Method for cooking.

Broccoli Cheese

Aromatics:

½ Onion diced

1 Garlic Clove minced

Flavorings:

3-5 Sprigs Fresh Thyme - leaves removed

Broccoli Florets, ½ vegan cheese 

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Follow the Basic Method for cooking.

Jambalaya 

Aromatics:

½ Onion diced

1 green bell pepper diced

2 stalks celery diced

1 Garlic Clove minced

Flavorings:

1-2 tsp Creole Seasoning (such as Tony Chacheres), Can of Diced tomato, Bay Leaf

Grain & Liquid:

1 Cup Rice

2 Cups liquid (chicken flavor is nice or vegetable broth)

Basic Method:

5. In a hot pan with lid sauté the Aromatics: Onion, celery, bell pepper  and Garlic. When the onions have browned slightly add the rice. Stirring the rice into the aromatics coating every grain of rice. 

6. Add the Flavorings - 1-2 tsp Creole Seasoning, Can of Diced tomato, Bay Leaf

7. Pour in the liquid, stir slightly to loosen up any stuck bits. Bring to a boil.

8. Once boiling lower the heat to a simmer, put the lid on top and cook until the liquid is absorbed. Fluff with a fork.

Note: 2 Italian Beyond Sausage cooked with the aromatics makes this dish amazing. Crystal Hot Sauce and the Creole Seasoning should be available for who ever needs an extra kick.