Recipe courtesy of Sunny Anderson
Episode: Ordering In
Print
Total:
1 hr 10 min
Prep:
10 min
Inactive:
5 min
Cook:
55 min
Yield:
4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup white rice, rinsed
  • 2 cups chicken broth
  • 1/4 cup slightly crushed peanuts
  • 2 scallions, chopped
  • Salt and freshly ground black pepper

Directions

In a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

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