Archie Johnson
Course: Main Course Cuisine: American, French Prep Time: 10 minutes Cook Time: 25 minutes Rest Time: 10 minutes Total Time: 45 minutes Calories: 288kcal
Let’s get started!
– 1 1/2 cup Long-grain white rice – 1 Bay leaf – 1/2 Diced, yellow onion – 1 tsp Garlic powder – 1/2 Seeded and diced, green bell pepper – 1 1/4 tsp Kosher salt – 3 1/4 cup Low-sodium chicken broth – 1/3 cup Unsalted butter
– 1 tsp Ground paprika – 1/2 Red bell pepper, seeded and diced – 1/2 tsp Black pepper – 1/2 tsp Ground thyme
1. Add the butter to a medium-sized saucepan over medium-high heat, ensuring it doesn't burn. Once melted, add the diced peppers and onion, stirring to coat. 2. Sauté for 5-7 minutes until they soften.
3. Pour in the chicken broth, salt, garlic powder, thyme, paprika, pepper, and bay leaf, and bring the mixture to a boil. 4. Add the rice, stir, and cover with a lid. Lower the heat to maintain a simmer.
5. Simmer for 20-25 minutes until the rice is cooked through and tender. Set aside, covered, for 10 minutes. 6. After resting, fluff the rice with a fork, serve, and enjoy!