Sometimes the Simple Things…

by Cate on March 25, 2007

make a big difference. It’s no great surprise that we eat a lot of rice in the Sweetnicks’ household. It probably hits our table twice a week, and when it does, The Husband is the one who usually makes it. He has two versions, Cuban Black Beans and Rice, and a yellow Sazon-flavored version with green olives (my favorite). When I make rice, I wouldn’t say he necessarily wrinkles his nose at it, but it’s safe to say he prefers his version better.

Tonight, as my stepdaughter helped herself to a second helping of rice, she said, “this is really good.” Score. I made her repeat it at least two more times, to make sure The Husband heard it, since I was the one that made the rice tonight. I caught him helping himself to more too, so there!

One of the so-simple-you’re-surprised-you-don’t-do-it-all-the-time tips is that when you make rice, instead of using water, use chicken broth. It totally amps up the flavor, but in a surprisingly subtle way. You’ll notice the difference, but not so much that you think you’re eating chicken-flavored rice. Swanson had an ad recently for Swanson Broth Simmered Rice, and with the recipe, they had a few suggestions for interesting twists with the rice, one of which I used tonight. Parmesan cheese. Stirring a little in before serving and topping it with a smidge more made it downright delicious, and a new keeper in our house.

Until tomorrow…

A year ago today… just pictures.
Two years ago today… delicious shortbread and a serious lack of creativity when it comes to titling posts!

P.S. Don’t forget to join in the fun for tomorrow’s Weekend Dog Blogging round-up.

Swanson Broth Simmered Rice
Makes 4 servings (I had to double, and there’s just a smidge left)

1-3/4 cups of Swanson chicken broth (of course, your favorite brand will do just fine)
3/4 cup uncooked regular long-grain white rice

Heat broth in a 2 quart saucepan over medium-high heat to a boil. Stir in rice. Reduce heat to low. Cover and cook for 20 minutes or until the rice is tender.

*For an interesting twist, stir in 1/2 cup grated Parmesan cheese before serving. Serve with additional cheese.

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{ 2 comments… read them below or add one }

Patricia Scarpin March 25, 2007 at 6:00 pm

Cate, we love rice here in Brazil – in most regions, people have it on a daily basis, with beans.
I love it too and risotto is my favorite dish.
Your recipe sounds delicious and I will try it soon!


Tanya March 26, 2007 at 2:11 am

That sounds fabulous.
A wee confession: whenever I make mine w/ stock, I also put a little wine in, too, risotto style.


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