Collard Green Rice
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 4
- Sodium
- 269
- Total: 50 min
- Active: 35 min
Ingredients
3 tablespoons vegetable oil
2 cups long-grain white rice, rinsed
3 cups low-sodium chicken stock
Miss Brown’s House Seasoning, recipe follows
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 cup finely chopped collard greens
Miss Brown's House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
Miss Brown's House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.