Thursday, January 3, 2013

World's Most Delicious Instant Rice

Quite by accident, I managed to create a really tasty side dish last night. I was already planning to make rice, and thought, "Blah. Plain rice. How can I make that more yummy?" I had bought a large bag of pecans at the store yesterday for something else I am making this week, and as I thought about it I remembered that I had heard of pecan rice and that sounded pretty good. So I kind of threw this together and IT. WAS. DELISH. The best part? It took about 15 minutes from start to finish since I used instant rice. (Sorry there's no picture, I didn't think about that until it was all gobbled up. I'll add one next time I make it.)

Here's what you need (this is for 4 servings of rice):

Instant rice (or the real stuff if you're an over-achiever)
Chicken broth or chicken bullion
2 tablespoons butter
3/4 cup of pecans

Cook the rice according to package directions, using chicken broth or water with chicken bullion instead of just water. (Don't skip this and use water, it won't be anywhere near as good.) While the rice is cooking, melt butter in a small skillet over medium heat. Chop pecans to small pieces and then toast them in the skillet with the butter. WATCH THE PECANS CLOSELY and stir frequently. They will burn quickly. I had to do this step twice because I stepped away from the first batch for literally about 90 seconds and burned them. After about 5 minutes of cooking the pecans, remove them from the heat, but keep them in the skillet so you don't lose any of that yummy butter. When the rice is done, add the pecans and stir. Season with salt and pepper.


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