My Sister-In-Law Becky served as a missionary in Brazil for over 30 years.  Brazilians eat a lot of dried beans and rice and I do believe Becky’s Brazilian Rice is the BEST rice I’ve ever eaten.  Becky taught me how to easily make this dish years ago and since then I’ve served this rice along side Cuban, Mexican, Chinese, and American entrees.  These days I double this recipe and keep in in the fridge to serve with a variety of meats through out the week.  It also freezes well in Zip-Lock bags and can be defrosted and reheated later.

• 2 Tablespoons Butter
• 2 Tablespoons Grape Seed Oil
• 1 1/2 teaspoons garlic powder
• 1 32 oz carton organic chicken broth
• 2 cups long grain or Jasmine rice

In a large pot or Dutch oven add the butter, oil, garlic powder, and rice.  Turn heat to medium and saute mixture 2-3 minutes until rice begins to turn translucent – stir constantly to prevent burning.  Slowly add the chicken broth and stir to combine.  Turn heat to high and cover pot. Let rice come to a rolling boil.  Reduce heat and simmer unit liquid is absorbed.  Add salt if desired.  I find the chicken broth provides enough salt for our taste.

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Tags: Brazilian Rice, Rice, side dish