Mangu

seasoned-rice

Next Dish: Isombe

Seasoned rice is a versatile dish prevalent in various global cuisines, made by cooking rice with various spices, herbs, and sometimes vegetables to enhance its flavor. The seasoning can range from simple salt and pepper to complex blends of spices such as turmeric, cumin, and coriander. The dish can be served as a main course or a side dish, often accompanying meat, fish, or vegetable dishes. Its variations include Spanish rice, pilaf, jambalaya, and biryani, each showcasing unique regional flavors.

salt

garlic

olive oil

chicken broth

long-grain white rice

black pepper

cumin

fresh parsley

ground turmeric

onion

Recipe

Ingredients:

  • 1 cup of long-grain white rice

  • 2 cups of chicken broth

  • 1 small onion, finely chopped

  • 3 cloves of garlic, minced

  • 1 teaspoon of salt

  • 1/2 teaspoon of black pepper

  • 1/2 teaspoon of turmeric

  • 1/2 teaspoon of cumin

  • 2 tablespoons of olive oil

  • 2 tablespoons of fresh parsley, chopped


Instructions:

  1. Heat the olive oil in a large saucepan over medium heat.

  2. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.

  3. Add the rice to the pan and stir it around until it's coated in the oil and starts to toast a little.

  4. Add the chicken broth, salt, pepper, turmeric, and cumin to the pan and stir everything together.

  5. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed all of the liquid.

  6. Remove the pan from the heat and let the rice sit, covered, for about 5 minutes.

  7. Fluff the rice with a fork and stir in the chopped parsley before serving.