Teriyaki Rice

This dish was so delicious! It was my first time making brown rice, and while it took way longer than it was supposed to for it to cook (I'm sure due to my lack of ability), it was flavorful and well worth the wait! The teriyaki flavor was not overpowering at all. While I plan to keep practicing cooking brown rice, you can make this with long grain white rice and the cooking time will be about half as that of the brown rice. I also added 1 large chicken breast, cooked and diced, to the rice once it was done to make it a more substantial meal. Any other meat would work as well. I also added the whole red pepper into the rice because it would have gone to waste if I didn't. Next time, I'll still add the whole pepper, but I'll leave out the red pepper flakes. It was pretty spicy with both of these elements!

Teriyaki Rice
from Healthy Meals in Minutes

1 tsp vegetable oil
1 clove garlic, minced (I used about 1/4 tsp garlic powder)
1 tsp minced fresh ginger or 1/4 teaspoon ground ginger
1/2 medium red bell pepper, diced (about 1/2 cup; I used the whole pepper for about 2/3 cup)
1 cup brown rice
2 cups chicken broth**
1 Tbl soy sauce
2 tsp packed brown sugar
1/8 tsp crushed hot red pepper flakes
chopped green onion for garnish

In a medium saucepan, heat oil over medium heat. Add garlic and ginger. Cook for 1 minute. Add red pepper; cook for 1 minute. Stir in brown rice and broth; bring to a boil. Cover and reduce heat to low.

Simmer rice until liquid is absorbed, about 40 minutes. In a small bowl, combine soy sauce, brown sugar, and red pepper flakes. Mix well. Add soy sauce mixture to rice mixture; cook, stirring constantly, for 1 minute.

Place rice in serving dish. Sprinkle green onion over rice. Serve immediately.

Variations: Add cooked chopped or shredded meat to the rice and heat through. I think it would also be good with some other vegetables mixed in, like broccoli.

**You can use white rice, it will just take around 20 minutes for the liquid to be absorbed instead of 40 minutes.