October 3, 2009 § Leave a comment
Kids love this stuff! Even big kids. My boys are 22 and 25 and can’t get enough. I think the picture would look a little more appealing if I’d used a cheddar instead of mozzarella, but hey, it’s the taste that counts, right?
Let’s get started!
1 tablespoon butter or olive oil
1-1/4 cups white rice
3-1/2 cups chicken broth (it may take more than this)
shredded cheese to your taste
green onions for garnish
In a saucepan, combine rice and butter (or olive oil) over medium heat.
Stir until rice is opaque, about 3 minutes. Some of the lil buggers are going to turn toasty brown, and that’s a good thing, trust me.
Carefully add the broth to the pan. It’s going to really steam, crackle and pop, so keep your face at a safe distance. Stir occasionally, until boiling. Reduce heat and simmer, uncovered, until liquid has been absorbed, about 25 to 30 minutes. (This is where you might need more broth. Keep adding it a little at a time, and taste. When the rice is tender, you’re there.)
Stir frequently and more often an mixture thickens.
Remove from heat when rice is tender, and add your cheese. Stir it up real good, and top with the green onions. tada!