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Using basmati rice will result in a light, fluffy product—if you prefer stickier, go with short- or medium-grain white rice. Get the French Onion Rice recipe . June Xie
3 / 4 cup uncooked regular long-grain white rice; 1 3 / 4 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 1 tbsp soy sauce; 1 / 2 tsp garlic powder; 1 / 4 tsp ground ...
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender. Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes. Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender.
Transfer rice mixture to a 13" x 9" baking dish. Add broth and soup; season with salt and pepper, if needed, and stir well to combine. Cover dish with foil and bake 1 hour.
Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though. Recipe Note: For a creamier dish, decrease the rice to 1 1/2 cups.
Add the rice and cook over low heat for a few minutes, stirring with a wooden spatula, until thoroughly coated and translucent; do not allow the rice to burn. Add the hon tsuyu sauce mix well and deglaze the bottom of the pan again, scraping up any bits on the bottom of the pan with the wooden spatula.
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Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. [2] A stickier short-grain rice is used for sushi; [3] the stickiness allows rice to hold its shape when cooked. [4]