Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday CUBAN FRIED RICE
4 tablespoons olive oil
1 cup onion, finely chopped 3 cups rice, uncooked
6 cups chicken broth
sea salt, to taste 1 bay leaf
1⁄2 teaspoon turmeric
In a large skillet, heat olive oil on medium-high heat. Add onion & sauté for 7 minutes. Add rice to pan, cook & stir until lightly golden.
Add chicken broth, salt, bay leaf & turmeric to pan. Bring to a boil, then cover & reduce heat to low.
Cook on low for 15-17 minutes. Remove & discard bay leaf before serving.
servings: 6 / prep time: 10 minutes / cook time: 25 minutes