directions
Saute 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate. Add 2 cups basmati rice to the pan and toast, stirring, 2 to 3 minutes. Add 3 cups water and 1 teaspoon salt; bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff and top with the garlic.
PIMIENTO CHEESE RICE
COOK TIME: 30 MIN
ingredients
2 cups converted rice
3 cups water
2 tbsp butter
1 tsp salt
1 cup cubed cheddar cheese
1/4 cup cream cheese softened
1/2 cup salsa
1/4 cup chopped pimientos
Cayenne to taste (optional)
SERVINGS: 4
directions
Combine 2 cups converted rice, 3 cups water, 2 tablespoons butter and 1 teaspoon salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 20 minutes. Let sit, covered, 5 minutes, then stir in 1 cup cubed cheddar cheese, 1/4 cup softened cream cheese and 1/2 cup salsa with chopped pimientos until smooth; season with cayenne.