“This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.” - by tina122372
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 173 cal
- 9%
- Fat
- 0.4 g
- < 1%
- Carbs
- 37.8 g
- 12%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Very nice flavor, which I’m convinced is largely because of the dried minced onion which I made a point to use, even tho’ I did make a couple of other small changes to the recipe. I added a dab of bu..." See moretter to the rice as it cooked, using beef broth rather than water and bouillon. Because I used fresh rather than dried herbs (including oregano rather than marjoram which is an acceptable substitute) I held off adding them until just before serving to preserve their vibrant color. Strictly for the punch of color I also added a handful of peas at the same time. I found this needed no salt, but did give it several turns of fresh ground pepper. As the first reviewer of this recipe I'm pleased to say we enjoyed this simple and humble rice side dish very much."
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