Ingredients
- 3 cups water
- 2 cups jasmine rice
- 8 tbsp butter (salt)
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 2 tsp chicken bouillon or chicken base
- 1/2 cup diced green, yellow, or red bell peppers (optional)
- 1/2 cup diced onions (optional)
- 1/4 cup diced celery (optional)
- 1/4 cup diced carrots (optional)
- 1/2 cup mushrooms (optional)
- 1/2 cup sweet peas (frozen) (optional)
Instructions
- Add rice to a colander and rinse for one minute. Set aside.
- In a large pan on medium heat, add olive oil, celery, carrots, bell peppers, mushrooms, minced garlic, and onions. Sauté for 5.
- Next add rice and chicken bouillon and sauté for 5 minutes. Next add water and cover. Simmer for 15 minutes.
- Once the rice has cooked, let it sit for 5 minutes. Add butter and mix well. Top with chopped or dried parsley.