This rice is a recipe that I just quickly threw together one night when I needed an easy side dish. I was inspired by a rice recipe that my friend Jessica posted about, but I made mine a little different than she did.
I know that I have mentioned several times now how much I love my homemade Emeril’s Seasoning. I really do use it all the time. It is a great seasoning for not only meats, but for recipes like this one today.
You can easily use the store bought version of Emeril’s if you have some, but I prefer the homemade since it is less expensive and I can control the spiciness.
Emeril’s Seasoned Rice
- 3 tablespoons oil
- 2 cups rice, uncooked
- 2 (14 ounce) cans chicken broth
- 1 tablespoon Emeril’s Seasoning (if you are using the store version use a little less since it is spicier)
Heat oil in a pan.
Add rice and stir rice in hot oil for 1-2 minutes or until rice starts to turn whiter in color. You are basically frying the rice like you do in my Mexican rice.
Add chicken broth and seasoning.
Stir and bring to a boil.
Cover and cook on low for 18-20 minutes or until rice is tender.
This post linked to Frugal Fridays.