Sometimes, when you have a strong flavored entrée, you want/need a side that sort of balances your taste buds out. Something warm, maybe kinda creamy, definitely on the healthy side but filling. I’m not a huge fan of rice… it’s okay, at best… but when I made the Balsamic Glazed Chicken, this really fit the bill as our side dish for the night.
I know rice pilaf is supposed to be more dry but I really like the way this came out more on the creamy side. Almost like a lazy man’s risotto but a lot faster to make and no expensive, fancy rice needed.
When I made this, I just chopped up a red bell pepper and threw in some frozen peas and corn. You could really use any vegetable mix that you like, though. I could see just adding a 10oz bag of frozen mixed veggies for an easy last minute side dish. You could even use a different mix of herbs; I just used what we had on hand: rosemary and thyme.
Now, this does make a hefty batch but it reheats pretty well in the microwave. Which is good since I actually did not like this when I tried to eat it cold. It’s not often I don’t like my leftovers cold. I think that was the first time I’d visited the work microwave in a while.
- 2 Tbsp butter
- 1 Tbsp jarred minced garlic (or 6-8 cloves, minced)
- 1 red bell pepper, ½" dice
- 2 c jasmine rice
- 5 c reduced-sodium chicken broth
- 11 oz can corn, drained
- 1½ c frozen peas, thawed
- ½ c grated Parmesan
- 1 Tbsp finely chopped rosemary
- 2 Tbsp finely chopped thyme
- Salt & pepper, to taste
- In a large sauce pan, melt the butter over low heat. Add the garlic and cook, stirring, for 1 minute.
- Add the red bell pepper and rice and stir. Cook for 3 minutes, stirring once. Stir in the broth.
- Turn heat up to medium-high and bring the mixture boiling. Stir only once or twice. Once boiling, reduce the heat to medium and simmer for 5-7 minutes or until the broth is mostly absorbed.
- Stir in the corn and peas and cover. Cook about 10 minutes or until the rice is tender.
- Stir in the Parmesan and herbs. Season to taste with salt and pepper.