🛒Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 large potato, peeled and diced
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
🔧Kitchen Tools Needed
- medium saucepan
- large skillet
- knife
- cutting board
- wooden spoon
- measuring cups
- measuring spoons
📝Instructions
- 1
Rinse the rice under cold water until the water runs clear, then drain well.
- 2
In a medium saucepan, bring 2 cups of water to a boil.
- 3
Add the rice to the boiling water, reduce the heat to low, cover, and simmer for 15 minutes.
- 4
While the rice is cooking, heat vegetable oil in a large skillet over medium heat.
- 5
Add diced potatoes to the skillet and cook for about 8-10 minutes, stirring occasionally, until they start to soften and brown.
- 6
Add the chopped onion and minced garlic to the skillet with the potatoes and cook for an additional 5 minutes, or until the onion is translucent.
- 7
Season the potato mixture with salt, black pepper, paprika, dried thyme, and cayenne pepper. Stir well to combine.
- 8
Once the rice is cooked, fluff it with a fork and add it to the skillet with the potato mixture.
- 9
Gently stir everything together until the rice and potatoes are well combined and the flavors are evenly distributed.
- 10
Remove from heat and garnish with chopped fresh parsley before serving.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time and water quantity as brown rice takes longer to cook.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers, carrots, or peas for added flavor and nutrition.
