Garlic-Ginger Rice with Cilantro

I wanted a simple and tasty side dish to pair with the Asian Vegetable Stir Fry and the Ginger-Sesame Thin Cut Pork Chops I was serving for dinner. I decided to use the base recipe for my Garlic Rice and add fresh ginger and cilantro to it. The rice turned out flavorful and delicious – it paired nicely with the veggies and chops and we all enjoyed it.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.

 

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Garlic-Ginger Rice with Cilantro

Yield: 6

Total Time: 30 min.

Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
2-3 tsp fresh ginger, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
2-3 tbsp fresh cilantro, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.