From the kitchen of Stephanie Knewasser
In a pan:
2 Tbsp butter
1 c onion, chopped
Cook over medium heat until the onions begin to turn golden, about 5 minutes.
Add:
1/2 – 1 tsp minced garlic clove
1 c jasmine rice
Stir to coat.
Add:
1 1/2 c water
1 1/2 tsp chicken bullion powder
1 Tbsp parsley
salt & pepper, to taste
Bring to a boil.
Cover.
Lower heat to low.
Cook until most of liquid is absorbed, about 15 minutes.
NOTES
- Goes nicely with fish or chicken.
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