This is the dish that went the fastest. Seriously. It was a toss up between this and the beans. Both of these are like an Island twist on the yummy rice and beans most of us love at Mexican restaurants. There is quite a Latin influence in island food, but always with a Caribbean twist (usually in the form of lime juice, mango or coconut). This rice is flavorful enough to be on its own, but subtle enough to support a sauce or other strong flavors. I serve this with very intensely flavored Island Pork
3 cups long grained white rice
2 T veggie oil
2 1/2 CUPS chopped white onion (I use the frozen chopped onion from the supermarket)
6 large fresh thyme sprigs (or use a couple shakes of dried thyme)
3 garlic cloves, chopped
5 cups low sodium chicken broth
1 t salt
3 green onions, chopped (I use WAY more…but I like onion)
1/2 c chopped cilantro
Place rice in large strainer. Rinse under cold water and drain. Heat oil in heavy large saucepan over medium-high heat Add white onions, thyme, and garlic. Saute until onions are golden, about 6 minutes. Mix in rice, broth and salt. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in green onion and cilantro. Season with pepper or more salt, if desired.
*If you really want to go Island crazy…sub half the broth (or all of it) with coconut milk. Yummy.