1 cup uncooked long-grain white rice
1/2 cup white wine
1/2 cup water
1 teaspoon salt
1 clove garlic, minced
1 1/2 pounds boneless, skinless chicken breast meat - cut into 1-inch cubes
1 cup uncooked long-grain white rice
1/2 cup water
2 carrots, peeled and sliced
1 stalk celery, chopped
1 bay leaf
1 tablespoon soy sauce
3 tablespoons dry white wine
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
2 teaspoons dried marjoram
2 teaspoons dried red pepper flakes
2 teaspoons dried chives
1/2 teaspoon dry white wine
1/4 teaspoon ground black pepper
2 bay leaves
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon ground dried basil
1/2 teaspoon dried basil
In a large pot over medium heat, stir together rice, water, salt, garlic, celery, bay leaf, soy sauce, white wine, sugar, salt, pepper, chives, basil, pepper, chives and dried red pepper flakes. Bring to a boil, then reduce heat and simmer 20 minutes, until thick. Stir in salt and pepper, and simmer 5 minutes more.
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