Why I chose this recipe:
This rice is absolutely delicious and so versatile. Whether I am making my Bourbon Salmon, my Thai Chicken with Basil or my Roasted Stuffed Chicken Breast, this rice is the perfect accompaniment. If I have leftovers, I also use this rice when making a stir-fry or burritos.
But if you are like one of my sister-in-laws and do not like cilantro, leave the cilantro out. While the cilantro adds a pop color and depth of flavor to the rice, the jasmine rice, ginger and garlic are the true stars of this recipe. Whether you leave the cilantro in or omit it, give this delicious rice a try and .
Ingredients
2 Tbsp extra virgin olive oil
3 cups Jasmine rice, rinse until water runs clean
1/3 cup fresh ginger, peeled and minced
4 cloves of garlic, minced
6 cups chicken broth
¾ tsp salt
1 lg bunch cilantro, chopped
Directions
Heat extra virgin olive oil in medium sized saucepan on medium heat for 1 minute.
Add garlic and ginger and sauté for 2 minutes, stirring constantly so garlic does not burn.
Add rice and stir for 3 minutes.
Stir in broth and salt and bring to boil over high heat.
Add cilantro, turn heat down to simmer, cover and cook for 18 minutes.
Remove from heat and let stand covered for 10 minutes.
Fluff with fork and transfer to serving dish with lid to keep warm.