Buttery Garlic Yellow RiceMy mother never ceases to amaze me. She is indeed a super woman. She raised 11 kids, works full-time, a pastor's wife, and throws down in the kitchen like no other woman. She can prepare a 3-course meal in a matter of minutes, and I'm talking about full-fledged Haitian meals too!
When I was back home visiting, she was in the kitchen preparing us dinner. I looked into the pot and saw her sauteing a bunch of butter and garlic. I asked her what she was doing as I've never seen this particular dish from her before. "On bon ti diriz map fe la." (I'm making some good rice.) Well, all of her rice is usually good but I was intrigued. I can't even recall what other stuff she made with this but the rice was so good that it was the only thing that day that stuck in my head. |
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I love butter and I LOVE garlic. The combination of these two is just divine. Now add that to some rice and you've got an excellent, flavored recipe that is sure to please the masses. What I love about this recipe is that it's just a few simple ingredients that go a long way. Please, give this one a try and let me know what you think!
Ingredients:
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3 cups Jasmine Rice
2 - 4 tbsps. fresh Garlic, minced 1/3 to 1/2 cup Butter 1 Onion, diced (about 1 cup) 1 tsp. Goya Adobo 1 packet Sazon Goya 3 tbsp. Oil 5 cups Water Salt to taste |
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Directions:
1. Fresh garlic is imperative in this recipe. I used quite a bit but the amount is really at your discretion. It's difficult to say exactly how much garlic is used but I will roughly estimate about anywhere from 2 - 4 tbsps worth when crushed, based on your tolerance for garlic. Too much will over power it and too little will lack it's distinctive flavor.
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2. In a pot on medium high heat, add 3 tbsps of oil along with 1 onion, diced, roughly 1 cup. Stir occasionally and allow it to saute for about 3 - 5 minutes, until translucent.
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3. Add the garlic and butter. Saute for at least 5 minutes, stirring occasionally. If the butter begins to dry up, your heat is too high. You want the butter to simmer and absorb as much garlic flavor as possible without burning.
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4. Now add in 1 cup of water, 1 packet of Sazon Goya (this is what gives it its yellow color), and 1 tsp. of Goya Adobo. Mix well and allow it to come up to a boil.
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5. Add 3 cups of Jasmine rice and mix well to fully coat each grain with the garlicky, buttery liquid.
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6. Pour in the remaining 4 cups of water and increase the heat to high so that the water can begin to boil. Once it boils, stir occasionally. It is also here you can sample the liquid and add any additional salt to taste, if desired.
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7. Carefully monitor as the water begins to evaporate. Once it reduces near the level of the rice, reduce the heat to medium. Again, stir occasionally.
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8. After the liquid reaches the level of the rice, further reduce the heat to low and over the lid with it's pot. Allow the rice to cook for about 20 - 25 minutes. Once done, fluff the rice with a fork and it is ready to be served.
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This rice is perfect as a side and accompanies any dish very well. Try it with any of your typical meat stews, with vegetables, or even in your homemade burritos/tacos.
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Posted June 20th, 2019
Do you love garlic? What do you think of this recipe?
Let me know and comment below!
Let me know and comment below!