Herbed Rice
To keep my family from saying, “Oh, no, not chicken again!” I have to stay creative. This was a hit at dinner the other night.
I grilled a few vegetables along with the dreaded chicken. But instead of serving them as a side dish, once the vegetables were nicely charred, I chopped them up and spooned them over the chicken. A touch of garlic and cayenne gave the chicken some zip and turned this into a dish they would be happy to eat the next time.
Lemon sorbet and cookies make the perfect dessert.
Heat the oil in a small pot over medium-high heat. Add the onion, stirring occasionally, until softened, about 3 minutes.
Add the chicken stock and bring to a boil. Add the rice, bay leaf, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes.
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