2 1/4 cups high protein white rice
1 tablespoon vegetable oil
3 cloves garlic, minced
salt and pepper to taste
6 (3 ounce) cans beef broth
2 cups water
4 cups water, divided
2 teaspoons chicken bouillon granules
2 teaspoons dried sage
1/8 teaspoon dried rosemary
2 tablespoons dried thyme
2 teaspoons dried oregano
2 teaspoons dried rosemary
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon dried lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
Preheat the oven to 400 degrees F (200 degrees C). Place a large baking sheet on the bottom rack of the oven and place the rack in the center of the oven.
In a small bowl, mix the oil, garlic and salt and pepper. Place the rice in the oil mixture over a top layer. Stirring so that the rice is covered with water: set aside.
In a medium saucepan, add the beef broth, water, rice mixture and 1/2 cup coming water. Bring to a boil. Stirring constantly, boil for 2 to 3 minutes.
Add the beef broth mixture to the liquid rice mixture, stirring to keep the rice water into the mix.
Transfer to a large stockpot. Add the remaining 1/2 cup coming water, stirring well. Place lid on pot and place over high heat. Bring to a boil, stirring continuously.
Add the remaining ketchup, 1/4 cup water and chicken bouillon cubes to the pot where it will boil over. Stirring to keep sauce from sticking to pan, bring to a boil, stirring vigorously. Reduce heat to low and cook for 6 minutes, stirring constantly. Set aside to allow rice to cook slightly.
Meanwhile, in a medium saucepan, combine the 2 cups water and 2 teaspoons chicken bouillon. Bring to a boil and stir in the sage, rosemary, thyme, oregano, rosemary, basil and tarragon. Bring to a boil and stir in the salt and lemon juice. Turn heat to medium and cook for 5 minutes.
Remove lid from pot and spoon the sauce over the rice and rice. When sauce has thickened, pour over rice and stir.
Return pot to a basting pan. Pour remaining 2 cups water over rice and stir the sauce into the sauce.
Bake in the preheated oven for 1 hour, stirring occasionally. Remove from oven and allow to cool.