I wanted a simple and tasty side dish to pair with the Asian Vegetable Stir Fry and the Ginger-Sesame Thin-Cut Pork Chops I was serving for dinner. I decided to use the base recipe for my Garlic Rice and add fresh ginger and cilantro to it. The rice turned out flavorful and delicious – it paired nicely with the veggies and chops and we all enjoyed it.

How to Make Garlic-Ginger Rice with Cilantro

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.

Garlic-Ginger Rice with Cilantro

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Total Time: 30

Servings:

Ingredients

1 tsp butter
1 tsp olive oil
4 cloves garlic minced
2-3 tsp fresh ginger minced
¾ cup uncooked jasmine rice
1 ½ cups chicken broth
Sea salt and white pepper to taste
2-3 tbsp fresh cilantro chopped

Instructions

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.

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