Greens and Rice
https://www.foodnetwork.com/recipes/collard-green-rice-12342862
Seasoning
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Rice and Greens
- 2 tbsp Vegetable oil
- 1 c Rice
- 2 Chicken bouillon cubes
- 1 1/2 c Water
- 1 tbsp Butter
- 1 Small onion, diced
- 1 c Greens, chopped small and packed down
In a small bowl, stir together seasonings. Set aside.
In a large skillet, melt butter and heat 1 tbs. of oil. Add the onion and cook until just tender, about five minutes. Stir in a pinch of seasoning and cook one more minute. Add the greens and cook until softened. Remove the greens and onions from the skillet into a bowl. Set aside.
Rinse rice until water runs clear. Heat the remaining tablespoon of oil in the skillet. Add rice and toast in the oil for 2-3 minutes. Stir in the remaining seasoning.
Dissolve the chicken bouillon in the water and add to the skillet. Stir. Bring to a boil; cover and reduce heat to a simmer. Cook for 20-25 minutes.
When rice is tender, add the greens and onions and gently fluff.