Chicken Rice

One of the things I ate a lot as a child was that very yellow Lipton chicken rice. I remember having a curious love-hate relationship with it. It was good, and it was pretty, and yet I got sick of it so quickly. Maybe it was too salty for me. Boxed and packaged food usually is.

GooGoo wanted a picture of her food.

GooGoo wanted a picture of her food. I don’t know why she had the grumpface on.

But, I decided it would be fun to try to recreate this in vegan form. So, keep reading for the recipe.

***

Today’s musical selection has nothing to do with chickens, rice, or Lipton. It is, however, nostalgic for me, and that is reason enough.

***

In a heavy-bottomed pan, stir together:
1 1/2 cups brown rice
1 clove crushed garlic
2 T oil
3/4 tsp salt
1 1/2 T chicken seasoning
1/8 – 1/4 tsp turmeric

Turn on heat and cook rice for about 5 minutes over medium heat, stirring constantly, to toast rice.

When the oil is beginning to absorb, add:
3 1/3 cups water

Bring to a boil, then cover and reduce to a simmer. Allow to cook about 35 minutes. Turn off burner. Let stand 10 minutes before removing lid and fluffing with fork.

_MG_4125

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Categories: dairy-free, gluten-free, lunch, nut-free, recipes, side dish, soy-free, vegan | Tags: , , | 3 Comments

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3 thoughts on “Chicken Rice

  1. I’ve never heard of chicken rice but I certainly looks delicious. I bet it’d be awesome in a taco!

    Like

  2. Pingback: 2015, a Recipe Odyssey: February Edition | Too Cheap for Pine Nuts

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