SERVES 2 TO 4
This rice has the perfect combination of Creole seasonings and spices to accompany any savory dish. The small amount of minced celery, bell peppers, and garlic become tender while cooking, infusing their delicate freshness into the grains. This rice is particularly good on top of gumbo or as a side with roasted vegetables.
1 cup long-grain white rice
1½ cups filtered water
2 tablespoons good-quality olive oil
2 tablespoons minced onion or shallot
1 garlic clove, minced
3 dried bay leaves
1 tablespoon minced celery
½ tablespoon minced red bell pepper
½ tablespoon minced green bell pepper
1 teaspoon tamari or coconut aminos
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon sea salt, plus more to taste
⅛ teaspoon sweet paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon freshly cracked black pepper, plus more to taste
Place the rice in a fine-mesh sieve and rinse thoroughly with hot water until the water drains clear. Drain thoroughly and place the rice into a rice cooker or small pot.
Add the water, the olive oil, onion, garlic, bay leaves, celery, bell peppers, tamari, parsley, thyme, oregano, sea salt, paprika, cayenne, and black pepper. For the rice cooker, close and cook as you would normally. For the stovetop, follow the package instructions.
Once done, remove from the heat, uncover, fluff the rice with a fork, replace the lid, and let sit for 5 minutes. Add more sea salt and pepper to taste. Discard the bay leaves and serve.