Mike and I picked up an Aroma rice cooker last year that has some great features. One of them, “quick cook”, allows you to saute veggies with the rice – this is a great way to add some extra flavor and zing to your rice dish. Of course the stove-top method would work, too, but if you’ve ever cooked in Southern Arizona in May, you understand my
desire NEED to limit my use of the stove.
- 1½ cups rice
- ⅓ cup diced onion
- ⅓ cup diced bell pepper
- 1 tbsp butter
- 1 garlic clove, minced
- 4 sprigs of fresh thyme, leaves removed and chopped
- 2 sprigs of fresh oregano, leaves removed and chopped
- ¼ cup dry white wine (I use chardonnay)
- 1 lemon
- Salt and pepper, to taste
- In a rice cooker or small saute pan, melt butter and saute garlic, onion, and pepper.
- Add the rice and saute until translucent (about 3 minutes).
- Stir in chopped thyme and oregano.
- Add wine and simmer for about 2 minutes.
- If needed, transfer rice mixture to rice cooker.
- Season with salt and pepper.
- Add juice of half a lemon and water according to rice cooker or package instructions.
- Slice off each end of the lemon and incorporate into rice.
- Cook according to rice cooker or package instructions. Enjoy!
I LOVE to cook, bake, and entertain for friends and family for two reasons: 1) I LOOOOOOVE food!! 2) I am a people-pleaser. I get my joy and warm, fuzzy feelings by making others feel loved and taken care of. What better way to do that than with a delicious, home-cooked meal?!