- ½ cup white onion, diced
- ½ cup celery, diced
- ½ cup baby bell peppers, diced
- 1/2 cup mushroom chopped
- 1 clove garlic, minced
- 1 tbsp. butter
- 1 ¼ cup long grain white rice
- 1 tsp. dried parsley
- 1 tsp. Montreal steak seasoning (optional)
- 1 cup chicken broth
- 1 cup water
- Chicken bouillon (¼ cube optional)
- Sauté the onions, celery, baby bell peppers, mushrroms & a pinch of salt in butter until soft; stirring often. Continue cooking under medium heat. Add rice to mixture and stir. Add parsley, Montreal steak seasoning and chicken bouillon, cook over medium heat until the rice is light brown. **Caveman Tip – Do not burn your rice!! Stir your rice constantly. Make sure it gets coated with all the ingredients. Taste your rice mixture. If needed, add a pinch of salt.
- Once the rice has soaked up all the goodness, add chicken broth and water, then kick up the temperature to high heat. You want to get the rice to a rolling boil.
- Once the rice has reached a rolling boil, give it one final stir and cover with lid. Now reduce the heat to medium low, and simmer. **Caveman Tip: I like to cook my rice closer to medium heat than low heat, so find that perfect setting. For some reason – this makes the rice a little firmer and the benefit is better texture, rather than soggy rice.
- Rice Cooking 101: NEVER remove the lid during the cooking process. If possible, use a clear lid so you can monitor that the liquid will be absorbed fully.
- Once the liquid is absorbed (temperatures may very so it’s hard to gauge a timeframe, so KEEP your eye on the liquid). If I had to guess – I’d say 8-10 minutes.
- Once the water is absorbed, and the rice is no longer bubbling up top, remove from heat source, and let it sit covered, for at least 5 minutes.
- When your ready, remove the lid and fluff the rice with a fork, and serve!
**Caveman Tip: Taste your liquid, this is what your rice will taste like, so add pepper or seasoning as desired. You shouldn’t need any salt as the chicken bouillon will add that in.
**Caveman Tip: This allows the residual heat in the pan to continue to cook the rice, without burning the rice on the bottom of the pan. I like to leave the rice sitting with the lid on until the rest of the meal is ready to serve; it also keeps the rice warm.