Sunday, September 19, 2010

Savory Rice

2 cups COLD chicken stock
4 teaspoons flour
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 1/2 cups instant rice

Stir chicken stock and flour together vigorously with a fork until smooth. Heat flour mixture and all remaining ingredients except rice in a saucepan to boiling. Stir in rice and cover. Remove from heat and let sit for five minutes. Uncover and stir. Rice may need to be cooked, stirring constantly, for a couple more minutes if there is any standing water. Do not cook too long as this will make the rice too dry. Remove from heat and let the rice soak up any remaining liquid. Serve and enjoy.

Easier version: Stir chicken stock and flour together as directed above, then combine all ingredients in a microwave safe bowl. Cook on high for 7 minutes. Let stand for two minutes, then serve.

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