Garlic and Onion Spicy Rice
Garlic and Onion Spicy Rice
Ingredients
- 1 cup Basmati rice, washed and rinsed
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, finely diced
- 4-6 cloves garlic, minced
- 1 teaspoon salt
- 2 cups water or vegetable broth
- 1 tablespoon unsalted butter
- 1/4 cup parsley, chopped
- 2 tablespoons crispy chili oil, or to taste
Instructions
- 1
Wash and rinse the Basmati rice under cold water until the water runs clear. Set the washed rice aside.
⏱️ 2 min
- 2
In a medium pot, heat 2 tablespoons of olive oil over medium heat.
⏱️ 1 min
- 3
Add the finely diced 1/2 medium yellow onion to the pot and sauté, stirring occasionally, until it becomes translucent. This should take about 5-7 minutes.
⏱️ 7 min
- 4
Add the 4-6 minced garlic cloves to the pot with the onions and sauté for an additional minute until the garlic becomes fragrant.
⏱️ 1 min
- 5
Add the washed rice and 1 teaspoon of salt to the pot. Stir well to combine all the ingredients, ensuring the rice is coated.
⏱️ 1 min
- 6
Pour in 2 cups of water or vegetable broth. Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min
- 7
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed by the rice.
⏱️ 20 min
- 8
Remove the pot from the heat. Add 1 tablespoon of unsalted butter on top of the rice. Keep the pot covered and let it stand for 5 minutes to allow the butter to melt and the rice to steam further.
⏱️ 5 min
- 9
Uncover the pot and gently fluff the rice with a fork to separate the grains.
⏱️ 1 min
- 10
Stir in 1/4 cup of chopped parsley and 2 tablespoons of crispy chili oil. Adjust the amount of chili oil to your preferred level of spice.
⏱️ 1 min
- 11
Serve the Garlic and Onion Spicy Rice hot. It pairs wonderfully with a miso tahini lentil & veggie stew.
Kitchen Tools
Nutrition Facts (per serving)
Garlic and Onion Spicy Rice
- 1 cup Basmati rice, washed and rinsed
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, finely diced
- 4-6 cloves garlic, minced
- 1 teaspoon salt
- 2 cups water or vegetable broth
- 1 tablespoon unsalted butter
- 1/4 cup parsley, chopped
- 2 tablespoons crispy chili oil, or to taste
Instructions
- 1
Wash and rinse the Basmati rice under cold water until the water runs clear. Set the washed rice aside.
⏱️ 2 min - 2
In a medium pot, heat 2 tablespoons of olive oil over medium heat.
⏱️ 1 min - 3
Add the finely diced 1/2 medium yellow onion to the pot and sauté, stirring occasionally, until it becomes translucent. This should take about 5-7 minutes.
⏱️ 7 min - 4
Add the 4-6 minced garlic cloves to the pot with the onions and sauté for an additional minute until the garlic becomes fragrant.
⏱️ 1 min - 5
Add the washed rice and 1 teaspoon of salt to the pot. Stir well to combine all the ingredients, ensuring the rice is coated.
⏱️ 1 min - 6
Pour in 2 cups of water or vegetable broth. Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min - 7
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed by the rice.
⏱️ 20 min - 8
Remove the pot from the heat. Add 1 tablespoon of unsalted butter on top of the rice. Keep the pot covered and let it stand for 5 minutes to allow the butter to melt and the rice to steam further.
⏱️ 5 min - 9
Uncover the pot and gently fluff the rice with a fork to separate the grains.
⏱️ 1 min - 10
Stir in 1/4 cup of chopped parsley and 2 tablespoons of crispy chili oil. Adjust the amount of chili oil to your preferred level of spice.
⏱️ 1 min - 11
Serve the Garlic and Onion Spicy Rice hot. It pairs wonderfully with a miso tahini lentil & veggie stew.