Bubba Rice

"Simple rice side-dish that has a wonderful onion flavor. This recipe produces a creamy rice that goes well with chicken or pork. My grandmother (my Bubba) used to make this all the time when I was a kid, and it is still one of my favorites, yet oh, so simple. Cook time includes time to cook the rice."
 
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photo by Loves2Teach photo by Loves2Teach
photo by Loves2Teach
Ready In:
40mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Cook rice according to package.
  • In large skillet, saute onion in butter or margarine until soft.
  • Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley.
  • Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.

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Reviews

  1. I quite enjoyed the flavor of this dish, it went well with the fried chicken I made last night. I added 2 cloves of garlic and it wasn't overpowering at all. Plus, I sprinkled in a bit of parmesean cheese right before I served it. Very tasty. Thanks for the post.
     
  2. This is a great tasting recipe and so easy to make. I made it last night to go with my baked chicken. A nice change from spuds. My husband thought it had a little too much onion, so I'll just cut back a little the next time I make it.
     
  3. Note from Manda: Made this yesterday, and added a clove (or two;) of minced garlic while sauteing the onion. It was wonderful!! However, it does change the flavor of the rice quite a bit, so if you are not a die-hard garlic-head (like me:), I recommend following the original recipe first. Just a FYI:) ~Manda
     
  4. This was a really tasty side for dinner. It was a warm, comfort type rice. I loved it. I will make it often and keep for lunches. Just wonderful. Thanks for sharing.
     
  5. It was good. DH loved it and he doesn't like rice dishes. I will make this again.
     
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Tweaks

  1. I was looking for a rice recipe today that would be quick to make tonight. I found that I really liked this. I did add a clove of garlic to the onions, and instead of using water to thicken it, I used some additional chicken broth I had. Thanks for sharing!
     
  2. Hubby loved this rice. I did make a few alterations, though. I cooked the rice with 1/2 chicken broth and 1/2 water. I also subbed chicken broth for the water and bouillon cube. In addition, I stirred roasted garlic in with the salt and pepper. Getting Hubby's approval was a major accomplishment. He really doesn't care for rice. I served this with baked fish and brussel sprouts. Yum!
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
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