Texas Pecan Rice
Description
For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans.
Ingredient
- 1 cup long grain rice
- 1/2 cup chopped Texas pecans
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 cups water
Direction
1. In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat.
2. Add 1/2 cup of chopped Texas pecans into the pot and cook for 2-3 minutes, stirring occasionally, until lightly toasted and fragrant.
3. Add 1 cup of long grain rice to the pot and stir to coat the rice in the olive oil and pecans.
4. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, and 1/4 teaspoon of dried thyme to the pot. Stir to evenly distribute the spices.
5. Pour 2 cups of water into the pot and stir everything together.
6. Bring the pot to a boil, then reduce the heat to low and cover with a lid.
7. Simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender.
8. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
9. Fluff the rice with a fork and transfer it to a serving dish.
10. Serve the Texas pecan rice as a side dish or use it as a base for other dishes such as stir-fries or stuffed peppers. Enjoy!
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