Prep 5 mins
Cook 20 mins
This is a recipe from Ricardo. It looks so simple that I decided to write it here for my Zaar friends :) It's a recipe inspired from Louisiana.
- In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
- Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
- Stir and adjust seasoning. Serve with poultry or fish.
I made 1/2 of the recipe and did cut back on the amount of pecans just a bit. I used Jasmine long grain rice and this was so tasty for such few ingredients. The only change I would make next time, I would still toast the pecans, but add them to the rice once it was done in order to keep a stronger crunch. Thanks for sharing the recipe Boomie. Made in honor of your win in the "All You Can Cook Buffet" event.
I've made this several times and somehow forgot to rate it. Delicious, one of my favorite long grain rice recipes! I love how much flavor there is for how few ingredients are involved. Thanks for posting!
Very good. Thanks for posting.