Turmeric gives the precooked rice a deep-golden hue and slightly peppery flavor, but feel free to omit it, if you like.
1 tablespoon unsalted butter
3 tablespoons sliced almonds
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1/3 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 cup chopped cilantro
Est. added sugars 0g
How to Make It
Melt butter in a skillet over medium-high. Add almonds; cook 1 minute. Add coriander, turmeric, and rice; cook 1 minute, stirring constantly. Add stock and salt; bring to a simmer. Cover and cook 2 minutes or until liquid is absorbed. Stir in cilantro.
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I steamed my own brown rice. 1 cup to yield about 1.5 cups cooked. Very easy to prepare and it was tasty along side the recommended Carne Asada Bowls. But I will make this as a side often. I think even people who prefer white over brown rice will like this.
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