Butter Crunch Rice
 
Makes 4 to 6 servings
Ingredients
  • 1 cup basmati rice
  • 1½ teaspoons kosher salt, divided
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh chives
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
Instructions
  1. In a large saucepan, bring rice, 1 teaspoon salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium-low, and cook until rice is almost tender, about 12 minutes. Drain.
  2. In a large bowl, stir together rice, bell pepper, garlic, chives, pepper, and remaining ½ teaspoon salt.
  3. In a medium nonstick skillet, melt butter over medium heat. Spread rice mixture into skillet, pressing gently to flatten. Cover surface with a piece of parchment paper or paper towel; cover with lid. Reduce heat to medium-low, and cook until rice is lightly browned on bottom, about 30 minutes. Using a spatula, scrape browned bits from bottom of skillet into rice.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/honey-garlic-shrimp-recipe/