I got this recipe from my friend Tina, and it’s so good! It’s basically just rice cooked with butter and plenty of garlic, but it tastes so much better than regular steamed rice, and it goes with almost everything.
Tina always makes garlic butter rice when she cooks her Sudado de Pollo, a Colombian chicken stew, but it’s also really good with grilled chicken, shrimp, beef, or fish. I especially like it with dishes that have a bit of sauce, so the rice can soak up all the flavors.
You don’t need any special ingredients, and it only takes a couple of extra minutes compared to making regular rice, so it’s an easy way to make dinner a little more interesting.
Notes
You can use most kinds of white rice for this recipe. Jasmine and basmati both work well, but make sure you follow the instructions on the package for the amount of water and cooking time.
Be careful not to burn the garlic when you sauté it in the butter. You just want it to become fragrant and slightly golden, as burnt garlic can taste bitter.
Tina likes adding chopped cilantro just before serving, but parsley or chives would also work. You can also add a little grated Parmesan or a squeeze of lemon juice if you feel like trying something different.
Recipe: Sudado de Pollo – Colombian Chicken Stew
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Recipe: Garlic Butter Rice
4
servingsIngredients
1 tablespoon butter
5-6 cloves garlic, minced
1½ cups white rice, such as jasmine or basmati
Water, according to the instructions on the rice package
1 teaspoon salt
Chopped cilantro for garnish
Directions
- Rinse the rice under cold water if needed, according to the instructions on the package.
- Melt the butter in a saucepan over medium heat. Add the minced garlic and salt, and sauté for 1–2 minutes until the garlic is fragrant and just starting to turn golden. Be careful not to burn it.
- Add the rice and stir for a minute or so, making sure all the grains are coated in the garlic butter.
- Add the amount of water specified on the rice package and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer for 15–20 minutes, or according to the package instructions, until the water has been absorbed and the rice is tender.
- Remove the saucepan from the heat and leave the rice covered for another 5 minutes.
- Fluff the rice with a fork, taste, and add a little more salt or butter if needed. Sprinkle with chopped cilantro and serve while hot.
