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Ingredients
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Rice (choose one)
Alternative rice option (Brown rice)
Sides (choose one)
Optional garnishes and condiments
Method
Rice (white rice method)
Rinse and combine
Rinse 1.5 cups long-grain white rice under cold water until the rinse runs mostly clear to remove excess starch. Drain well and transfer to a medium saucepan.
Cook rice
Add 2.75 cups water, 1 tablespoon vegetable oil, and 1/2 teaspoon salt to the saucepan with the rinsed rice. Stir once, bring to a gentle boil over medium-high heat uncovered.
Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and keep covered for 10 minutes to steam. Fluff with a fork before serving.
Rice (brown rice alternative)
Rinse and combine
Rinse 1.5 cups brown rice under cold water briefly, drain, and place in a medium saucepan.
Cook brown rice
Add 3.5 cups water, 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the water is absorbed and rice is tender.
Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
Side: Steamed broccoli
Prepare broccoli by cutting into uniform florets (if not pre-cut). Bring 1 inch of water to a simmer in a medium pot fitted with a steamer basket. Add 2 cups broccoli, cover, and steam 4-6 minutes until bright green and tender-crisp.
Remove broccoli from steamer, toss with 1 tablespoon butter, and season with salt and black pepper to taste. Serve hot alongside rice.
Side: Mixed greens salad
In a bowl, combine 2 cups mixed greens, 6 halved cherry tomatoes, and 1/4 sliced cucumber. Toss gently with 2 tablespoons vinaigrette. Serve chilled beside the rice.
Side: Steamed mixed vegetables
Place 1.5 cups mixed vegetables (carrots, peas, corn) in a steamer basket over simmering water. Cover and steam 3-5 minutes until heated through and tender. Season with a pinch of salt and toss before serving.
Side: Oven-roasted potato wedges
Preheat oven to 425°F (220°C). Cut 2 cups potatoes into wedges (about 1/2-inch thick). In a bowl, toss wedges with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until evenly coated.
Arrange wedges in a single layer on a baking sheet lined with parchment. Roast 25-30 minutes, flipping once halfway, until golden and crisp. Serve hot with the rice.