Prep 2 mins
Cook 20 mins
I loved Mirj's Crockpot Garlic Brown Sugar Chicken (#16531) so much that it inspired me to create a rice dish to serve it over and POOF this recipe was born.
- 1 cup rice
- 1 cup water
- 1 (12 ounce) bottle beer (I used Coors)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon oregano
- 1 tablespoon parsley
- 3⁄4 teaspoon grated dried lemon peel (or less if using fresh)
- Mix all ingredients in a pot.
- Bring to a boil.
- Stir, cover and lower heat.
- Cook for 15 minutes.
- Do not lift lid.
- Turn off heat and allow to stand for 5 minutes without lifting lid.
- Lift lid and fluff with a fork.
The blend of flavors in this rice dish is very subtle and enjoyable. I'm not a big fan of oregano, so I used a very scanty 1/2 tsp. The soft beer aftertaste is really good in this dish. I did feel that a whole tsp of garlic salt would have made it even better. Will make this again, next time with the chicken recipe (#16531) that's mentioned.
This was a interesting side dish. I agree with ReeLani that more garlic salt would have inhanced this dish. I however thoroughly enjoyed the light beer taste this dish offered. I made it exactly to instructions and the rice was perfectly cooked. I served it with baked cod that had garlic bread crumbs and lemon on top. I can't wait to try it with chicken. I am so glad you were inspired to create this Kari!
This was pretty good. I served it with Crock Pot Garlic Brown Sugar Chicken like Kari did. The gravy from it was good on the rice. I used garlic powder instead of garlic salt. I think think if I make it again as a side dish for fried or boiled chicken, I will add 1/2-1 teaspoon poultry seasoning or thyme leaves to give it a little bit more flavor. Thanks for a good recipe Kari